Peanut Powered Recipes

Candy Apple Peanut Dip

Yield: 2 cups

  • 1 lb. Granny Smith Apples, peeled and diced
  • 1 cup Apple juice
  • 2 Tbsp. Apple cider vinegar
  • ¼ cup Brown sugar
  • ¼ tsp. Kosher salt
  • ½ ea. Lemon, zest and juice
  • ½ tsp. Cinnamon, powder
  • ½ cup Granulated sugar
  • 2 Tbsp. Water
  • ¼ cup Cream
  • 1 cup Peanut butter, creamy, room temperature
  • 1 tsp. Vanilla.


  1. In a heavy bottom sauce pot, place the apples, apple cider, apple cider vinegar, salt, and brown sugar. Cook on low heat for 30 minutes or until the apples are very soft.
  2. Strain out the apples, reserving the liquid in the pan, and purée in a blender or food mill.
  3. Return the apple purée to the pot with the liquid and continue to cook on low heat for 1 to 1 ½ hours or until thick, scraping the pan with a wooden spoon often to avoid burning.
  4. Add lemon juice, lemon zest, and cinnamon. Mix thoroughly and allow it to cool to room temperature.
  5. In a small sauce pan, heat the granulated sugar and water on medium flame until your achieve a caramel that is the color of a brown paper bag. Do not stir or sugar will crystallize.
  6. Add the cream and whisk thoroughly to combine to make a caramel sauce. Cool to room temperature.
  7. In the bowl of a food processor, add the cooked apple purée, caramel sauce, peanut butter, and vanilla and purée until very smooth. Add water to adjust consistency if needed.

© 2011 The Culinary Institute of America
Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.