||[May. 4th, 2009|07:35 pm]
6 medium apples
6 tablespoons granola, chopped nuts, chopped candy-coated chocolates candies, sprinkles, or mini chocolate chips
1 14 oz. pkg. caramels
3 tablespoons water
1/4 cup peanut butter
1/2 teaspoon cinnamon
Poke a wooden stick in the stem end of each apple. Using 1 tablespoon of topping (granola/nuts/whatever) for each mound, make 6 mounds about 3 inches apart on waxed paper. Combine caramels, water, peanut butter, and cinnamon in a saucepan; stir over low heat for about 20 minutes, or until caramels are melted and mixture is smooth. Remove from heat. Dip each apple in hot caramel mixture and spoon mixture over the apple until completely coated. Hold the apple right side up by the stick for a second, then place it stick side up on one of the mounds of topping. Turn the apple so all the topping sticks to it. Refrigerate for 1 hour until firm.
Variation: Substitute 1/4 cup chocolate chips for peanut butter, chocolate caramels for the regular caramels, and only use 2 tablespoons of water for chocolate-caramel apples.