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Equipment needed: 3 qt heavy bottomed pan; Ice, a couple pounds; Candy Thermometer; Wooden sticks/dowels 1/4 inch, 7-8 inches long (good quality wooden chopsticks); Greased baking dish or pan; A dry day (not humid); Potholders; and food grade cellophane wrap.
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Fill the bottom of your sink or a large bowl with ice cubes.
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Put everything else (except nuts) into a heavy 3 qt pan and bring to a boil over medium heat.
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Stir frequently (almost constantly) for approximately 12 minutes until the candy thermometer reads 245 F.
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(don't clip the candy thermometer to the side of the pan, just hold it in place to check every few minutes without allowing it to touch the bottom of the pan).
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You will notice the syrup becoming thicker.
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Remove from heat and set the pan down on top of the ice to stop it from further cooking.
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Remove from the ice and immediately begin dipping your apples, rolling them around the pan to cover the sides.
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The tops can be left partially uncovered, or dip a spoon into the caramel and cover the tops.
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The caramel will be thickening quickly as it cools so you must work very fast Place on greased pan to completely cool.
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No need to dip into the nuts immediately, finish dipping all 6 apples first before the caramel gets too stiff, sprinkle nuts on after you're done dipping.
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Eat within 2 days.
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13
Can be refrigerated to further set the caramel.
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14
If you need more than 6 apples, make the recipe twice or double the recipe in a larger, deeper pot- at least 6 quarts- but not a wider pot as it makes the caramel cook faster and is harder to control.
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(it has to do with the evaporation rate of the caramel and having enough depth to insert the thermometer) Wrap in cellophane and tie ribbon around the sticks.
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Caramel may not set up if you make it on a humid day.
