Instructions: Place the chocolate in a double boiler over medium heat until it is almost melted. Remove from heat, stir, and let cool.

Spread the nuts in a small bowl.

Dip the apples into the chocolate and shake off excess. Then dip the apples into the nuts to coat the bottom. Set them 3 inches apart on a lightly buttered tray and refrigerate for 45 minutes.

In a small pot, stir together the sugar, cream, corn syrup, butter, and salt. Cover and bring to a boil over medium heat. Cook until the mixture reaches 240 degrees, stirring occasionally. Remove pot from the heat and add vanilla. Pour the hot caramel over the apples, a little at a time, letting it drip down the sides. Cool the apples but dont refrigerate them.

When ready to serve, slice the apples in half and remove the cores. Cut each half into 4 slices.

This recipe yields 48 slices.

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