At Thanksgiving, I love to cook! I am so thankful for what I’ve learned from my Mother and my Grandmother Nichols when it comes to cooking for a family! Along the way, I’ve collected many recipes like the Taffy Apple Salad Recipe I’m sharing with you today. I’ve been using this recipe since 2003 and have modified it to reduce the sugar and salt content. Enjoy!
- 1 T flour
- 1/2 cup Splenda
- 2T instant tapioca
- 2T cider vinegar
- 1 8-oz can crushed pineapple – no sugar added – drain and reserve juice
- 4 apples – 2 Red Delicious and 2 Granny Smith
- 2 c unsalted peanuts
- 1 8-oz container sugar-free frozen whipped topping
In a medium saucepan, stir together the flour, sugar, tapioca, vinegar, and reserved pineapple juice. Cook over medium heat, stirring constantly, until thick. Remove from heat and cool. Cover and place in refrigerator for at least one hour.
Get the frozen topping out to thaw while you prepare the apples. Core and chop the apples into chunks. In a bowl add the crushed pineapple, apples, and peanuts. Add the chilled tapioca mixture and gently mix. Fold in the frozen topping. Chill at least one hour before serving.