1 lb. (56) vanilla caramels
2 tbsp. water
Dash salt
6 wooden skewers
6 crisp, med. apples
Chopped California walnuts, optional

Melt caramels with water in double boiler, stirring frequently until smooth. Add salt. Stick a skewer into blossom end of each apple. Dip apple in the caramel syrup and turn until surface is completely coated. (If syrup is too stiff add a few drops of water). At once roll bottom half of coated apple in chopped nuts. Set in cookie sheet covered with wax paper. Chill until firm.