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1
Wash the apples under hot water to remove any wax coating, then dry them thoroughly.
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2
Starting on the bottom, core the apples with the smaller scoop of a melon baller; reserve the bottom plugs of the apples.
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3
Continue coring up to the top inch of the apples (you just want all the seeds removed).
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4
Line a baking sheet with parchment paper; set aside.
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5
Stuff the apples with about 1 to 2 tablespoons of the ganache, then close with the reserved apple plugs to seal.
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6
Push the sticks through the stem ends of the apples and set the apples on the baking sheet.
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7
Place the peanuts in a shallow dish; set aside.
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8
Prepare an ice water bath by filling a bowl halfway with ice and water.
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9
Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat.
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10
Cook until the mixture registers 250 degrees F on a candy thermometer, about 10 to 15 minutes.
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11
Immediately dip the bottom of the saucepan in the ice water bath and let it chill until the bubbles have subsided, about 1 minute.
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12
Stir until the stiff caramel from the bottom is incorporated into the warm caramel on top.
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13
Remove from the water bath.
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14
Dip the stuffed apples 1 at a time into the caramel, rotating once to coat 3/4 of the way up the sides.
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15
Lift each apple straight up from the caramel, letting the excess drip back into the pot until the drips have slowed, about 10 to 15 seconds.
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16
Roll the apple in the peanuts and hold it upright for 10 to 15 seconds.
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17
Place it on the prepared baking sheet upside down (with the stick vertical in the air) and repeat with the remaining apples.
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18
(If the caramel gets too hard to coat the apples easily, set the pan over low heat and rewarm it, stirring constantly, until the caramel is loose and pourable again.)
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19
Refrigerate the apples until set, at least 10 minutes.
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20
These caramel apples can be made and stored in the refrigerator up to 1 day in advance.
