For the apples: Wash the apples under hot water to remove any wax
coating, and dry thoroughly. Starting on the bottom, core the apples with
the smaller scoop of a melon baller. Reserve the bottom “plugs” of the
apples. Continue coring up to the top inch of the apples (you just want
all the seeds removed). Line a baking sheet with parchment paper, and
set aside.
Stuff the apples with about 1 to 2 tablespoons of the ganache, then close
with the reserved apple plugs to seal. Push the sticks through the stem
ends of the apples, and set the apples on the baking sheet.
For the coating: Place peanuts in a shallow dish; set aside. Prepare an
ice water bath by filling a bowl halfway with ice and water. Combine
the remaining ingredients in a medium saucepan and bring to a boil
over medium-high heat. Cook until mixture registers 250 degrees F on
a candy thermometer, about 10 to 15 minutes. Immediately dip the
bottom of the saucepan in the ice water bath and let it chill until the
bubbles have subsided, about 1 minute. Stir until stiff caramel from
the bottom is in- incorporated into the warm caramel on top. Remove
from the water bath.
Dip the stuffed apples one at a time into the caramel, rotating once to
coat 3/4 of the way up the sides. 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.
Roll the apple in the peanuts, and hold upright for 10 to 15 seconds.
Place on the prepared baking sheet and repeat with the remaining
apples. (If the caramel gets too hard to coat the apples well, set the
pan over low heat and rewarm, stirring constantly, until the caramel
is loose and pourable.)
Refrigerate the apples until set, at least 10 minutes. The apples can
be made and stored in the refrigerator up to 1 day in advance.