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Caramel Apples
from the kitchen of Sharmagne Leland-St. John

12 popsicle sticks
1 dozen medium Washington Red Delicious apples
14 ounces caramel candies
6 tablespoons water
5 ounces pecans, chopped

Insert popsicle sticks firmly into the stem
ends of the apples.

In a medium sauce pan combine the caramel's and water.
Cook over medium low heat, stirring constantly, until
smooth. Remove from heat and hold each apple over the
sauce pan while spooning caramel mixture over each apple.
Roll apples in the chopped pecans.

Cool completely on greased wax paper. Store at room
temperature in an airtight container.


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