Instructions: Would you pay $18 for this impressive gift? Thats about what they cost in gourmet food shops and mail-order catalogs. And for our version, which costs about $7, we used real chocolate, not chocolate coating. A wooden chopstick works best as a handle and makes coating the apple much easier.

1. Grease a 5-inch square of waxed paper. Place on a small plate.

2. Insert chopstick into stem end of apple, being careful not to go all the way through.

3. Microwave 15 of the caramels and 1 tablespoon water in a medium-size microwave-safe bowl on high 1 to 1 1/2 minutes, stirring once, until melted and smooth. Or melt in a small saucepan over low heat, stirring until smooth. Let stand 1 minute.

4. Holding stick, dip apple into hot caramel, turning until coated all over and caramel is used up. (If needed, use a small metal spatula to help spread caramel.) Place on greased paper. Refrigerate 5 minutes.

5.Meanwhile, melt remaining 10 caramels and 1 1/2 teaspoons water. Dip apple a second time. Refrigerate 10 minutes.

6. While apple chills, microwave chocolate and cream in a medium-size bowl on high 1 to 1 1/2 minutes, until melted. Or melt in a small saucepan over low heat. Stir until smooth.

7. Put chopped nuts on a plate. Dip apple into chocolate mixture to coat, using a small spatula to help spread chocolate. Dip bottom into nuts, then roll sides gently in nuts to coat. Spoon remaining nuts over top of apple.

8. Refrigerate on waxed paper 2 hours, or until hard. Wrap in plastic wrap and refrigerate up to 1 week. When ready to eat, unwrap, leave at room temperature 20 minutes for caramel to soften, then cut in wedges.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.