1 lb. vanilla caramels
6 crisp med. apples
Chopped walnuts

Combine caramels and 2 tablespoons water in double boiler. Cook, stirring, until caramels are melted and smooth. Stick wooden skewers into blossom ends of each apple; dip apples in syrup, turning until completely coated. Roll bottom half of each apple in chopped nuts at once. Place on waxed paper-covered cookie sheet. Chill until coating is firm. May add several drops of water to syrup if necessary.