| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Home3 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Chopped nuts |
| 4 |
sm |
Apples |
| 1 |
|
14 oz. packa vanilla caramels |
| 1 |
tb |
Water |
| 4 |
|
Wooden popsicle sticks |
INSTRUCTIONS
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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