Salads

Caramel Apple Salad with Roasted Spanish Peanuts

312

When my sister, brother and I were kids back in Chicago, many times our dad would surprise us in the fall with caramel apples. They would be covered in caramel and chopped peanuts, and would be placed upside down in a large cupcake paper with words saying "affy tapple." This recipe tastes just like you were eating a caramel apple with nuts. I was skeptical at first, but made it anyway. And, because I know you're skeptical as well, I would like "you" to make it anyway

6
16 oz can diced pineapple
4 cups mini marshmallows
1/2 cup sugar
1 1/2 tbsp. vinegar
1 tbsp. flour
8 oz container Cool Whip
1 egg, beaten
3 apples, cubed (I wouldn't use granny smith)
1 1/2 cups roasted, salted Spanish peanuts
Drain pineapple, saving juice. I put the pineapple in a sieve and place over a glass measuring cup. I also press on the pineapple to get more juice out. Stir pineapple and marshmallows together in a medium bowl and set aside. Combine beaten egg, pineapple juice, flour sugar and vinegar in a medium saucepan and whisk on medium heat until thickened. You need to whisk constantly, but it should come together in about 5 minutes or so. Cool (I place in a shallow flat bowl so the mixture will cool quicker). In a large bowl, combine the mixture with the Cool Whip until blended...I use a large slotted spoon for this. Add marshmallow mixture, apples and nuts, and stir to combine. Chill for at least 2 hours.
Nutritions

Calories
829

Sodium
649mg
27% DV

Fat
65g
100% DV

Protein
2g
5% DV

Carbs
60g
20% DV

Fiber
3g
12% DV