6 apples, refrigerated overnight
6 craft sticks
One (14-ounce) caramel candies, unwrapped
2 tablespoons milk
1/2 teaspoon vanilla
1 cup chopped nuts (optional)
Remove stems from apples and press craft stick into top of apple.
Spray or butter cookie sheet lined with parchment paper. Place caramels, milk and vanilla in nonstick saucepan. Heat over low heat, stirring frequently until candies are melted. Cool slightly. Dip each apple in caramel mixture turning with stick to coat evenly. Roll in chopped nuts, if desired. Place on cookie to set.