I had been rolling different delicious ideas around in my head involving the combination of dulce de leche and apples for weeks.
I ended up going for super-simple, just a slight twist on the classic American fall treat: caramel apples. This is so easy it’s barely a recipe.
1 teaspoon vegetable oil
400 grams (about 1 cup) dulce de leche
6 medium granny smith apples
Crushed peanuts, mini chocolate chips, shredded coconut, or other topping if desired
Prepare a large plate for the finished apples: Cover with plastic wrap, and then rub with the oil.
Wash and dry the apples thoroughly, then take an apple, and just barely poke the top, right next to the stem, with a table knife or a popsicle stick, just enough to hold onto it.
In a medium pot, heat the dulce de leche on low, stirring frequently. After around 5 or 10 minutes, it will start to thin. At this point, remove from heat, and begin dipping the apples. I let mine get too hot too fast, which is why mine look a little lumpy.
To dip the apples, take an apple, lower it into the dulce de leche, and swirl it around to coat. Roll in peanuts or other topping if desired, then transfer to the prepared plate. Allow to cool for 12 to 24 hours (this can be in the refrigerator or out.)