Peanut Brittle Apple Pops

Prep time: 15min
Total time: 50min
Makes: 18 apple pops
Honeycrisp or Fuji apples, cored, each apple cut into 6 wedges
1½ cups
chopped toasted, unsalted peanuts
375 mL
1½ cups
375 mL
½ cup
corn syrup
125 mL
1 tsp
apple cider vinegar
5 mL
1 tsp
5 mL
2 tbsp
butter, cut into small pieces, room temperature
30 mL
1 tsp
baking soda
5 mL
lollipop sticks
Per serving (1 apple pop)
7 g
saturated fat
1.5 g
30 g
27 g
3 g
5 mg
2 g
220 mg


  1. Thread each apple wedge onto a lollipop stick. Pat apple wedges dry with paper towel; arrange on parchment paper-lined baking sheet. Place peanuts in shallow bowl or pie plate. Set aside.

  2. In large heavy-bottomed saucepan, combine sugar, ⅓ cup (75 mL) water, corn syrup, vinegar and salt. Bring to boil over medium heat, stirring until sugar is dissolved. Continue to boil, without stirring, and occasionally brushing insides of saucepan with pastry brush dipped in cold water (to prevent sugar from crystallizing on sides of saucepan), 10 to 12 min., or until candy thermometer registers hard crack stage (300°F/150°C to 310°F/154°C).

  3. Remove from heat and immediately stir in butter and baking soda with wooden spoon; working carefully as hot mixture will bubble up.

  4. Working quickly, dip apple wedges in candy, allowing excess to drip back into saucepan. Holding by the stick, roll each piece of candied apple in the peanuts; place on parchment paper-lined baking sheet. If candy hardens while dipping, place back on low heat and gently stir with wooden spoon until re-softened. Cool dipped apples until candy hardens.


When making hard candy, humidity may affect caramelization process, so avoid making on humid or rainy days.
Product Recall : Red Onions from USA