Crunchy Peanut Butter Apple Nachos

a bowl of cutted fruits glazed with peanut butter.

By: Chef Brenda Wattles, RDN

Total Servings: 100, Serving Size: Serve ½ cup apples. Top with ¼ cup peanut butter sauce and ¼ cup granola.



Acidic Water Bath:

2 gallons 2 quarts water, tap, cold

2 1/2 cups lemon juice, bottled

2 ½ cups pineapple juice, bottled

Crunchy Peanut Butter Apple Nachos:

13 pounds 12 oz apples, fresh, whole

7 pounds peanut butter, smooth (USDA or Commercial) (3 qt ½ cup)

2 quarts honey, pasteurized

1 quart water, tap

6 pounds 4 oz granola cereal (at least 1 oz eq per serving)


This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit 

Prepare Apple Acidic Solution to Prevent Apples from Browing: For every 100 servings, place 2 ½ gallons water, 2 ½ cups lemon juice, and 2 ½ cups pineapple juice in a large plastic container. Place in the refrigerator for up to 6 hours. Drain right before service or serve with a 4 oz (1/2 cup) perforated spoodle. Hold at 41° F or lower.

Prepare Apples: Core and slice apples using an apple wedger. Immediately place in acidic water. Hold at 41° F or lower.

Prepare Apple Sauce: In a mixer, whip peanut butter, honey, and water together. Hold at 41° F or lower.

Build and Serve Nachos: Serve ½ cup (4 oz spoodle) apples. Top with ¼ cup (#16 scoop) peanut butter sauce and ¼ cup (2 oz spoodle) granola. Hold at 41° F or lower.

Nutrients Per serving

Nutrients Per One Serving (K-12):
Total Fat18gSugars35g
Trans Fat0gTotal Dietary Fiber5g
Saturated Fat3gProtein9g
Carbohydrate57gVitamin A34IU
Calcium17mgVitamin C3mg
Components Per One Serving (K-12):
Meat/Meat ALT1oz. egFruit1/2cup(s)
Grain1oz. eq.Milk0cup(s)

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