What You Do:

1. For the caramel, grease a 9x9-inch baking dish and set aside. In a medium saucepan, bring soy milk to a boil. Add sugar and brown rice syrup and, mixing occasionally, boil until mixture reaches 240 degrees or until the caramel becomes a deep golden color and has boiled for approximately 12 minutes.



2. Remove from heat and add margarine and vanilla seeds. Mix and immediately pour into the prepared baking dish.



3. For the apples, on a baking sheet, lay a sheet of greased wax paper and set aside. Onto a large plate, place peanuts. Insert a caramel apple stick 3/4 of the way into each apple. Dip each apple into the caramel mixture, using a butter knife or spatula to thoroughly coat. Remove from caramel and dip into peanuts.



4. Let chill on prepared baking sheet in refrigerator for 1 hour. Store refrigerated in an airtight container for up to 5 days.



Recipe by Rachel Klein

