Recipe: Caramel Apples
Yield: 1 servings
1 c Chopped nuts 4 sm Apples 1 14 oz. packa vanilla -- caramels 1 tb Water 4 Wooden popsicle sticks
Line a cookie sheet with waxed paper and place the nuts on it. Wash and dry the apples and twist off any stems. Push a wooden popsicle stick about halfway into each apple in the same place the stem was. Unwrap the caramels and place them with the water in the top of a double boiler. Fill the bottom of the double boiler with about 2" of water. Put the double boiler together and place it over medium heat. Heat the caramels until melted and smooth, stirring often, then remove from the heat. Holding an apple by the stick, dip it into the caramel to coat completely. (Use a spatula to help cover the whole apple) Then, place the caramel-coated apple in the nuts and roll it around, holding it by the stick, until well coated. Refrigerate the apples until the caramel is firm, about 1/2 hour.
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