These Caramel Apple Grapes are my new go-to sweet treat and I think they’ll be yours, too! Super simple to make, makes a huge batch and satisfies so many cravings!
As I mentioned a few posts back, fall is my favorite food time of year.
Butternut squash, pumpkin, apples – I cannot get enough. My blood type this time of year is basically 50% butternut squash, 50% caramel apples.
It’s so hard for me to choose a favorite fall flavor because caramel apples are easily one of my top favorite desserts EVER. But I am super picky (kinda?) with them.
I’m “picky” because I ONLY like caramel apples with caramel and peanuts – nothing more, nothing less. I remember when I was on QVC a few years back for In the Kitchen with David and there was a caramel apple company presenting as well. They had these gorgeous, HUGE apples coated in chocolate, Oreos, sprinkles, you name it – and while they looked gorgeous and indulgent, I couldn’t help but wish they just had a plain old-fashioned caramel with peanuts. It just hits the spot!
Thankfully, we have a Cold Stone ice cream shop in the next town over that sells Rocky Mountain Chocolate Factory apples year-round so I can get my fix. But now that I’ve made these Caramel Apple Grapes, I don’t think I will have to drive 10 miles away to grab apples! These little poppers are SO addictive, easy, and satisfy that apple craving!
I got the idea for these from Delish, which made a boozy version (trying that next!). I just wanted something simple and quick, so I didn’t soak the grapes with booze.
All you have to do is dip some green grapes (try to choose big, fat ones!) in caramel and dredge them in chopped nuts. The only “cooking” we have to do is to melt the caramel bits into a smooth caramel to dip – it takes about 5 minutes on the stove or a few minutes in the microwave. So easy!
Of course, peanuts are my favorite, but you could also dredge the caramel apple grapes in sprinkles, chocolate chips, crushed cookie crumbs – whatever your heart desires! I just happen to think peanuts are the best!
Just be fore-warned – these are HIGHLY addictive! I ate the ENTIRE batch in one day. It’s just so easy to pop ’em in your mouth and munch on them while watching TV! They’re the perfect combination of sweet, salty, crunchy, crisp, juicy and totally perfect!
Caramel Apple Grapes
- One bag green grapes try to choose larger-size grapes
- One (11 oz bag) caramel bits
- 2 Tablespoons heavy cream or water
- 1½ cups chopped peanuts
- First, make the caramel for dipping. In a small saucepan, add in the caramel bits and 2 Tablespoons heavy cream or water over medium-low heat. Cook, stirring occasionally to prevent scorching, until melted and smooth, about 5 minutes. Remove from heat.
- Spear a grape with a toothpick and dip 3/4 of the way into the caramel, allowing excess to drip off. Dredge into the chopped peanuts and place on a foil-lined baking sheet. Repeat with remaining grapes until you use up all the caramel and peanuts. Depending on how many grapes you have, this recipe could yield a lot or a little!
- Store in the fridge and allow to sit at room temperature for about 10 minutes to soften the caramel before serving.
Crunchy, creamy, buttery, sweet, salty and juicy – this has every amazing texture, flavor and craving wrapped in one bite-size bit of heaven!
Have a super sweet day!
Roberta Johnson says
Will have to try these. Simple but good.
Yes, they are delicious, Roberta!
My granddaughter and I did these and they turned out great ! She’s not a fan of caramel so we did some with with white chocolate and some with heath bits. All of them we mixed and matched and they turned out so yummy ! My favs were by far the caramel and peanut.
Susan, so glad you and your granddaughter enjoyed! Love the idea of doing some with white chocolate and toffee!
Margaret Burton says
My caramel did not stick to the grapes like the picture…what are caramel bits?
Hi Margaret! Caramel Bits are made by Kraft and they’re small caramel balls – they kinda look like chocolate chips. You can also use caramel squares!
Where are the apples?
Hi Doogie, there are no apples in this recipe. The grapes are supposed to represent the apples 🙂
susan eckert says
I did not read any where about washing the grapes , I would hope that it was just a given, every one would know to do that and not have to be told
Hi Susan, yes you should wash the grapes but let them dry completely before proceeding with the recipe or else the caramel will not stick.
Can you use Carmel ice cream topping
Hi Joni, no, caramel ice cream topping is far too runny. It would slide right off.
rhonda justice says
can these be done the night before needed the next day and still be ok >
Do these keep well overnight?
Hi Jana, they sure do! Just keep them covered in the fridge and let them come closer to room temperature before serving so the caramel has some time to soften.
I have Made these twice and they are delicious but they stick to the foil. I tried wax paper too and same thing. Suggestions?
Hi Cindy, you can lightly grease the wax paper with some butter or cooking spray before making them!
Josephine buchheit says
Can you serve these frozen?
Hi Josephine, I would not recommend that as the caramel would be very hard and may cause someone to crack a tooth.
Carolyn Johnsen says
I agree with you 100%, I really am picky about my caramel apples as well. Like you, it’s caramel with peanuts. BUT I have to use Granny Smith apples, caramels and honey roasted peanuts. To me this is the perfect taste, that I look forward to. I I’m going to use these on a wedding finger food buffet.. Thanks for the recipe.
This recipe calls for putting these on tin foil. I tried this and they all stuck to the foil and when trying to dislodge them from the foil, the caramel and nuts pulled off the grapes and Some of them the foil stuck to the bite. I made another batch and used parchment paper and worked like a charm. These are delicious and we’re a big hit!
When I made these the caramel pooled around the base of the grape. Tasted good but didn’t look nice like yours. Do you have an idea as to why this happened? There was still some caramel on the grape , but too much at the base.
Hi Janice, this is common if your caramel is too runny. You can let it set up/slightly thicken some instead of dipping the grapes right after the caramel has melted.