Cover baking sheet with waxed paper. Remove stems from apples and insert a dowel or skewer two to three inches into the stem end of each apple. Set aside. Place chopped peanuts in a bowl. Set aside. Place caramels and vanilla in a deep microwaveable bowl. Microwave at 50 percent power for two to three minutes. Stir. Microwave for two more minutes, or until almost liquid and smooth. Holding an apple by its wooden dowel, dip it into the melted caramel, tilting the bowl of caramel and twirling the apple to coat completely. Allow excess to drip off. Dip the caramel apple into the bowl of chopped peanuts, rolling to coat. Place on baking sheet. Repeat with remaining apples. Chill for 30 minutes or until caramel is set. Serve as is, or cut into wedges, removing core and seeds.
This article and recipes by Erica Derr first appeared in the September 2001 issue of Our State magazine.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
