I do not particularly care for apple salad. I prefer my apples sliced thin with a glob (and I mean a GLOB) of caramel dip on them. That fact aside, I decided to fix this for a family reunion and it was delicious. I used red delicious, because I doubled the recipe and they were on sale. I could see using both a sweet and tart apple for different flavor. I'm also not sure what the tapioca does for the recipe, as what I used didn't soften in the recipe. I may leave it out next time. I also used dry roasted peanuts and think I will use regular salted next time. Otherwise, it was a light summer dish, transported well, and was a huge hit!

I had this last night i COULDN'T stop eating it!!!Only the one I made had marshmellows and no peanuts or any nuts! But is was amazing I recommend this.

LOVE this recipe. Though I substitute the peanuts for chopped pecans and I am considering adding mini marshmallows the next time I make it! Hmmm... Either way good stuff!

I love this Taffy Apple salad. I substituted corn starch for the flour to make it gluten-free, and it worked perfectly. I also used two red delicious apples and two granny smith apples for a little extra color.

so very yummy!

Taste just like what you get a your local deli counter. My son would have ate the entire bowl tonight if I let him. This is a definite keeper for a twist for a salad with some BBQ's.

I have made this salad MANY times for picnics and summer meals over the past 4 years. EVERYONE always raves and wants the recipe. I usually do not mix it all up until shortly before serving and have never had problems with separation. THANK YOU for such a family and friend favorite!

I consider myself a pretty good cook and baker. All I could taste was the cider vinegar. I will never use this recipe again.

Make as directed...no changes needed in any way, shape or form...I love this salad!!!! My daughter has a peanut allergy, so I had to use pecans...yummm!

This recipe was awesome! However I found I didn't have crushed pineapple so I just used the juice of can of pineapple chuck and omitted the pineapple. I also noticed too late the sauce was suppose to be done the night before -so I made it and popped in the freezer for about 30-45 min to cool it down. I turned out great using only the pineapple juice off 20oz can and freezing the sauce and serving the same day after mixing it up (no separation of the sauce either)

This was just what I was looking for. My aunt makes a similar salad without the nuts and adds bananas, marshmallows and whipping cream instead of cool whip. I wanted a lower fat version, and used fat free cool whip. The nuts made a great addition. I went ahead and added marshmallows and bananas at the end. Will make agian!!! I loved it!!

I am not a big fan of taffy apple salad, but my mom is and asked me to print out a recipe for it. It same out really well and i didnt have any problems with seperating. I would also consider straining the egg and pineapple mixture after chilling it overnight and before adding it to the fruit and nut mixture. We normally add marshmallow and i didnt realize this recipe didnt include those until after i started. I just ended up folding them in after the cool whip. Overall, I would make this again.

Everyone loves this dish! I have tried various types of apples, but everyone prefers the Granny Smith for the tart/sweet combination.

I made this for Thanksgiving dinner. I used Gala apples - they’re my favorite for flavor, but don’t have the color that’s needed for this dish. I used quartered Maraschino cherries for color, just a half cup or so. It gave the salad a slightly pink hue and added a little flavor twist. To solve the “separation” issue that others mentioned, I made the sauce and refrigerated it. Then I combined the fruits in a large zipper bag, taking care to force out as much air as possible and refrigerated it separately. Just before serving, I folded in the chilled whipped topping. It got rave reviews.

I was not too impressed with this and neither were my guests. The flavor was good, but the presentation was just wasn't. I made it the same day like others suggested, but it was still watery after sitting out for an hour or so. There was too much whipped topping and you couldn't even tell what was in it. Plus, people were turned off by the peanuts. I won't be making this again.

Good recipe. I made this for a bonfire we had and everybody loved it. I did use 20oz of pineapple like the other post--I didn't want left over pineapple in the fridge. I also added chopped up snicker bars, because that is what my mom always does--only this was better (but we won't tell her that)

This was wonderful, co-workers loved it. After reading the reviews I tried to make it look a little more appealing by coring an extra apple, I used red, just for the color and cutting it into wedges drizzled them with a little lemon juice so they wouldn't turn brown and made a flower like design on top starting in the middle of the salad. I also bought a small can of cored whole pineapple, you get about four to a can and cut them in half and sprialed them around the rim of the bowl as an extra garnishment. It did make it look prettier but once they started eating it they could have cared less. Thanks for a great post.

I've made this salad several times already and always get rave reviews and requests for the recipe. The only thing I changed was using half of the amount of peanuts.