6 med. apples
6 tbsp. chopped peanuts
1 pkg. (14 oz.) vanilla caramels
3 tbsp. water
1/4 c. creamy peanut butter
1/2 tsp. ground cinnamon

Poke a wooden stick in stem end of each apple. Using 1 tablespoon peanuts for each mound. Make 6 mounds about 3 inches apart on waxed paper.

In a saucepan combine caramels, water, peanut butter and cinnamon; cook over low heat 20 minutes or until caramels are melted and mixture is smooth. Remove from heat. Dip each apple in hot caramel mixture until completely coated. Add apple right side up by stick and dip in one mound of nuts, turning to coat. Refrigerate about 1 hour or until caramel coating is firm.