Peanut Powered Recipes

State Fair Carmel Apple Salad

  • 1 medium can crushed pineapple (drain and save juice)
  • 2 cups mini-marshmallows
  • 1 cup sugar
  • 1 beaten egg
  • 2 teaspoons corn starch
  • 1 tablespoon vinegar
  • 4 large red apples (diced with skins on)
  • 4 large green (Granny Smith) apples (diced with skins on)
  • 1 12oz can skinless peanuts (not salt free)
  • 2 packages of whipped topping mix (such as dream whip) prepare as directed

Mix marshmallows and drained crushed pineapple in a small bowl, cover and refrigerate 3 hours or overnight. In a small saucepan, combine pineapple juice, beaten egg, sugar, cornstarch and vinegar, stirring and cooking on medium heat until thick. Cool and place in small bowl refrigerate 3 hours or overnight.

In a large mixing bowl, mix the above ingredients (after refrigerating specified time) with the apples, peanuts and whipped topping. Place in a large serving bowl and watch it disappear!! Taste just like peanut covered caramel apples!!

Yield: 10-12 servings

Recipe by:
Becky Erwin
Tamaroa, IL

Recipe Courtesy of the Plains Peanut Festival Recipe Contest