CARAMEL SAUCE (MAKES 1 CUP)*
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- ½ cup heavy whipping cream
- ¼ tsp. pure vanilla extract
- ½ tsp. fleur de sel or coarse salt (optional)
- 1 ½ lbs. firm apples, any variety
- 1/2 of a lemon, juiced
- ½ cup homemade caramel sauce
- ¼ cup chopped unsalted dry roasted peanuts
- Melt butter in a medium saucepan over medium heat. Add in brown sugar and stir until dissolved. Whisk in cream and bring mixture to a boil. Reduce sauce to a simmer and cook for about 5 minutes stirring frequently until sauce is smooth and creamy.
- Remove from heat and stir in vanilla extract. Allow sauce to cool slightly before transferring to a jar or small bowl. Sauce will thicken as it cools.
- For salted caramel, stir in salt when caramel is removed from heat. Once cool, cover and store in the refrigerator until ready to use.
- To reheat, place caramel sauce in a microwave-safe bowl and heat for 20-30 seconds at a time, stirring in between, until creamy. Drizzle over any dessert.
- Core and slice apples about ½-inch thick. Lightly toss apples in lemon juice to prevent browning.
- Arrange a single layer of sliced apples on a 10-inch serving dish. Drizzle with a third of the caramel sauce and sprinkle with a third of the chopped nuts. Repeat layer twice. Serve immediately.
*Short on time? Use a good quality store bought caramel sauce and you can whip these nachos up in a snap.