Ingredients
34 cup powdered sugar
23 cup butter, softened
3 tablespoons frozen apple juice concentrate, thawed
1 12 cups flour
14 teaspoon salt
30 pieces caramel candies
2 tablespoons water
34 cup peanuts, finely chopped
36 flat toothpicks
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Filipino caramel custard mix — denser and richer than crème caramel
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Preheat oven to 350. In large bowl, beat powdered sugar, butter and 1 tablespoon of the apple juice concentrate until light and fluffy. Stir in four and salt. Shape dough into 3/4 inch balls. Place 1 inch apart on ungreased cookie sheets. Bake 12-17 minutes or until edges are light golden brown. Immediately insert toothpick in center of each cookie. Cool completely on wire racks. In a heavy saucepan over low heat, combine caramels, 2 tablespoons of apple juice concentrate and water. Cook until mixture is smooth, stirring constantly. Place nuts on a plate. Spoon caramel mixture over whole cookie, letting excess drip off. Press bottom of cookie into nuts; set on sheet of wax paper. Repeat with remaining cookies. If caramel becomes too thick, stir in more water 1/4 teaspoon at a time.