Caramel Apple Salad with Roasted 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.