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

Wash 6 apples and poke an ice cream stick in the stem end of each.

Using 1 tablespoon of granola for each mound, make 6 mounds of granola about 3" apart on waxed paper.

Heat the caramels, 3 tablespoons water, 1/4 cup peanut butter and 1/2 teaspoon cinnamon in top of double boiler over hot water until caramels melt and the mixture is smooth, about 20 minutes, stirring frequently. Remove from heat. (Keep the top of the double boiler over the hot water.)

Dip each apple in the hot caramel mixture and spoon mixture over the apple until it is completely coated. Hold the apple right side up by the stick for a second, then place it stick side up on one of the mounds of granola. Turn the apple so all the granola sticks to it. Refrigerate about 1 hour or until the caramel coating is firm.