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Caramel Apples


Roll these caramel apples in chopped pecans, peanuts, or coconut.


  • 1 package (15 ounces, or about 50 candies) vanilla caramels, unwrapped
  • 2 tablespoons water
  • dash salt
  • 6 wooden skewers
  • 6 apples, washed and dried
  • finely chopped peanuts or pecans


Melt caramels with the water in top of double boiler over simmering water. Stir frequently until melted and smooth. Stir in salt. Stick a skewer into the blossom end (not stem end) of each apple. Dip apple in caramel and turn to coat completely. If syrup is too thick, add a few drops of water. Immediately roll the bottom of coated apple in chopped peanuts or pecans. Set on a baking sheet lined with waxed paper. Chill until firm.
Makes 6.

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