1 pound of vanilla caramels 2 tablespoons of water 6 crisp medium apples Chopped walnuts
Melt the caramels with water in double broiler, stir until smooth. Stick a wooden skewer into blossom end of each apple, dip apple in caramel syrup, turn until completely coated. If the syrup is too thick, add a few drops of water. At once roll bottom half of each apple in chopped nuts. Set on cookie sheet covered with wax paper. Chill until the coating is firm.
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