Taffy Apple Salad with Peanuts
This sweet salad is the perfect side dish for a cookout. It really does taste like a taffy apple!
Ingredients
- 1 (8 oz) can crushed pineapple
- 3 large Granny Smith Apples
- 1 egg
- 1 tablespoon flour
- 1 cup sugar
- 1 tablespoon apple cider vinegar
- 1 cup dry roasted peanuts, roughly chopped
- 1 (8 oz) container whipped topping (like Cool Whip)
Instructions
- Place the pineapple in a colander set over a large bowl. Drain pineapple thoroughly, pressing on it with the back of a spatula until no more juice comes out. This is essential to not having a watery salad, so please drain it really well!
- Chop the apples into ½ inch pieces. Place the apples in the bowl with the pineapple juice and toss. Let sit while you prepare the rest of the salad.
- In another large bowl, whisk together the egg, flour, and vinegar until smooth. Whisk in the sugar.
- Reserve 2 tablespoons of nuts to sprinkle on top.
- Using a spatula, fold in the drained pineapple, the rest of the nuts, and whipped topping.
- Drain the apples and place them on a clean kitchen towel. Use the towel to thoroughly dry the apples. This is also essential to not having a watery salad!
- Fold in the apples with a spatula. Transfer to a serving bowl, and top with the reserved nuts.
- Serve immediately, or refrigerate until ready to serve.
Video
Notes
You MUST thoroughly drain the pineapple and thoroughly dry the apples. The salad will be watery if you don’t do this well.
If you prefer, you can remove the skin from the apples before chopping. I prefer to keep the skin on for extra crunch! Granny Smith are my favorite here because they are tart, but Pink Lady or McIntosh work well, too.
You can substitute whipped cream for the whipped topping. You'll need 3 cups of whipped cream, which you can make by whipping 1.5 cups of heavy cream with 2 tablespoons of powdered sugar (and a little vanilla if you like).
You can substitute a non-dairy whipped topping, such as So Delicious Coco-Whip or Truwhip Vegan. That will make this dairy free!
The salad is best on the day that it is made, but it can be made up to one day ahead. Refrigerate it until ready to serve.
Nutrition
Serving: 8servingsCalories: 270kcalCarbohydrates: 38gProtein: 5gFat: 13gSaturated Fat: 4gTrans Fat: 0gCholesterol: 34mgSodium: 39mgFiber: 3gSugar: 32g
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