Caramel Apples

Some of us say "car-mel," and some of us say "car-a-mel," but however you say it, you can't beat gooey caramel wrapped around a crisp, juicy apple, especially if that apple is from the North Georgia Mountains. I first fell in love with caramel apples at the Halloween festival in Brevard, North Carolina, 10 years ago. I have no idea if the following recipe is the one the vendor there used, but it is the recipe I came up with after I ate the apples at the festival, and it tastes pretty close to the ones I first had. Do you have a special way to make these fall treats? If so, let us know. And Happy Halloween!

Caramel Apple Recipe

6 Granny Smith apples (number varies depending on size; try any crisp apple you love)
1 (14 oz) package individually wrapped caramel candies, unwrapped
2 tablespoons cream or milk

Chopped nuts (pecans, peanuts, almonds, or your other favorite)

Butter

Wooden sticks

Remove apple stems and insert the wooden sticks into each apples. Butter a baking sheet. Combine caramel candies and milk in a microwave safe bowl, and microwave 2 minutes, stirring half-way through. While candies are melting, spread nuts in a layer on a plate or in a shallow dish. When caramels are melted, remove from microwave and stir. Cool slightly. Dip each apple quickly into caramel mixture and roll apple in melted caramel until coated. They don't have to be pretty at this point, just well coated. Roll in nuts if desired. Place coated apples on buttered cookie sheet until fully cooled.