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Ingredients
14 ounce individually wrapped caramels
6 celery stalks
6 large apples i use 2 granny smith apples
2 cups pecans toasted chopped
12 ounce semi chocolate chips
1 tablespoon vanilla extract
1 tablespoon water
Equipment
bowl
wax paper
microwave
Directions
Wash and dry apples; remove stems. Insert craft sticks into stem end of each apple; set aside.
Combine caramels, vanilla, and 1 tablespoon water in a microwave-safe glass bowl. Microwave on HIGH 90 seconds or until melted, stirring twice.
Dip each apple into the caramel mixture quickly, allowing excess caramel to drip off.
Roll in chopped pecans; place on lightly greased wax paper. Chill at least 15 minutes.
Microwave chocolate morsels at HIGH 90 seconds or until melted, stirring twice; cool 5 minutes.
Pour chocolate where craft sticks and apple meet, allowing chocolate to drip down sides of apples. Press pecan halves onto chocolate, if desired. Chill 15 minutes or until set.
NOTE: For testing purposes only, we used Kraft Caramels.
Calypso Caramel Apples: Substitute 1 cup chopped toasted macadamia nuts and 1 cup toasted coconut for pecans.
Georgian Caramel Apples: Substitute 2 cups chopped toasted peanuts for pecans.
Black-and-White Caramel Apples: Microwave 6 ounces white chocolate morsels at HIGH 60 seconds or until melted, stirring once; drizzle evenly over semisweet chocolate.
