- 1 cup Roland Dulce de Leche Caramel Topping
- 1-2 Tbsp. heavy cream
- handful seedless green grapes
- 1 cup salted peanuts, crushed
Poke toothpicks into the tops of each grape; set aside. In a small
pot over low heat, combine the Dulce de Leche Caramel Topping and cream. Stir and keep warm. Place the peanuts in a shallow dish and dip the grapes into the caramel sauce and then roll in the crushed nuts. Place on a plate to set. Repeat until all the grapes are used.