Taffy Apple Salad

1 can (16 ounces) pineapple chunks, diced, and juice reserved
2 cups miniature marshmallows
1/2 cup sugar
1 tablespoon all-purpose flour
1 teaspoon white vinegar
1 egg, beaten well
1 container (8 ounces) frozen whipped topping
4 medium-size apples, peeled, diced
1-1/2 cups dry roasted peanuts, chopped fine (optional)

1. Refrigerate marshmallows and pineapple, covered, overnight.
2. In a small saucepan, stir together reserved pineapple juice, sugar, flour, vinegar and egg. Cook over medium-low heat, stirring, for about 5 minutes. Refrigerate, covered, in a bowl overnight.
3. In a large bowl, combine the two chilled mixtures with the whipped topping, apples and 1-1/4 cups of the chopped nuts. Sprinkle remaining 1/4 cup nuts on top. Chill until ready to serve.