This site contains affiliate links to products. We may receive a commission for purchases made through these links.
These caramel apple grapes don’t actually have apple in them. So I should probably just call them caramel grapes.
However, when I do that, somehow the word “apple” just slips in there. Maybe that’s because I’m so used to saying, “Caramel apples.”
The first caramel grapes I made were completely covered in caramel and nuts. They were actually a lot prettier than the ones I wound up with … at least at first.
But then after I set them aside, the caramel and nuts slid right off of them.
So I tried covering about one-third of the grape, and the coating held much better. Maybe the problem was the weight of the caramel and nuts.
At any rate, they’re absolutely delicious, and I highly recommend them to anyone who wants an easy-to-make treat. In fact, they’re so easy to make, you can make it a family project.
It’s always fun to get the kids in the kitchen.
You don’t need much to make these caramel apple grapes. I used large white (actually green, but they’re called white) grapes. The coating is a mixture of caramel bits and heavy cream.
You also need some nuts. I used salted peanuts and unsalted cashews. The salt really adds an extra dimension of flavor.
How to Make Caramel Apple Grapes
First, you need to wash the grapes and completely dry them off. Otherwise, the coating won’t stick. After you dry them with a paper towel, set them aside.
Next, melt about 1/2 of a cup of caramel bits with a tiny bit of cream. I used the microwave, but you can melt them in a saucepan on the stovetop.
You’ll need crushed nuts. So if you purchase them whole or in halves, just put them in a zip lock bag and crush them with a rolling pin.
Afterward, pour the crushed nuts into a small bowl.
Stab one of the grapes in the end with a toothpick. Then dip it in warm caramel. Once you have the bottom third of the grape coated, roll it in the crushed nuts.
Place it on waxed paper and leave it there until the caramel cools and the nuts set.
For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by clicking on the “print” button.
More Delicious Recipes
Another tasty treat we like around our house is this 2-ingredient apple cake. You’ll love this densely packed treat!
We also enjoy this 3-ingredient chocolate cake. It’s perfect for someone who follows a gluten-free diet. But other people enjoy the light texture.
Every now and then, I get the urge for these oven-fried plantains. They are delicious dipped in yogurt.
When I want something different, I go for these muddy buddies from my friend Julie’s Back to My Southern Roots blog. Bet you can’t eat just one!
- 12 large seedless grapes (white or red)
- 1/2 cup of caramel bits
- 1 teaspoon of heavy cream
- 1/2 cup of crushed nuts
- 12 toothpicks
- Set up a pan covered in waxed paper. You’ll also need small bowls for the caramel sauce and nuts.
- Rinse the grapes and dry then. If they’re wet, the caramel sauce won’t stick to them. Set the grapes aside.
- Pour the caramel bits and cream into a saucepan or microwave safe container. Heat them until they are thoroughly melted. Stir to mix the caramel and cream.
- Stick toothpicks into the ends of the grapes.
- Dip each grape into the caramel sauce and then dip it into the nuts. You might have to use your fingers to pack the sauce and nuts tightly to the grapes to keep them from sliding off.
- After you finish each grape, place it on the waxed paper.
- I like to refrigerate these caramel-and-nut covered grapes before eating them, but it’s not necessary.
This is a wonderful activity to do with your children or grandchildren. If they’re not old enough to work with toothpicks, they can hold the grapes with their fingers. Just make sure the caramel sauce is warm, not hot.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size2 grapes
Amount Per Serving Calories 136Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 1mgSodium 124mgCarbohydrates 20gFiber 1gSugar 18gProtein 3g
This recipe is shared at Full Plate Thursday.