12 sm. crisp, tart apples
12 wooden skewers
1 c. butter
1 (16 oz.) pkg. brown sugar (2 1/4 c. packed)
Dash salt
1 c. light corn syrup
1 (14 oz.) can (1 1/3 c.) sweetened condensed milk
2 sq. (2 oz.) unsweetened chocolate
1 tsp. vanilla
1 c. chopped peanuts

Butter a baking sheet; set aside. Wash and dry apples; remove stems. Insert a skewer into stem of each. Set aside.

In a heavy 3 quart saucepan melt butter. Stir in brown sugar and salt. Add corn syrup; mix well. Gradually stir in milk; add chocolate. Cook over medium heat; stirring constantly, 12-15 minutes (firm ball). Remove from heat. Stir in vanilla. Dip each apple into chocolate mixture, turning to coat.

With narrow spatula, scrape excess caramel from bottom of apples and let drip back into pan. Dip bottom half of apples in chopped peanuts. Set on baking sheet to cool. Makes 12 apples.