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. Yield: 6 candied apples.