Caramel Apples!

Ingredients

Makes 12

12 lady apples, washed and stemmed
2 cups hazelnuts, toasted, peeled, and chopped
1 cup sugar
1/4 cup dark corn syrup
1 cup heavy cream
2 tablespoons unsalted butter

Directions

Insert a 5-inch dowel or ice pop stick into the top of each apple. Place hazelnuts in a small bowl.
Place sugar, corn syrup, cream, and butter in a small saucepan, and bring to a boil over medium-high heat. Continue cooking until the temperature registers 245 degrees.on a candy thermometer, 10 to 12 minutes. Fill a large bowl with ice water. Remove saucepan from heat, and briefly plunge it into ice water to stop the cooking. Dip one apple into the caramel, coat the top and sides using a spoon, and roll the bottom in the nuts. Transfer to a serving platter. Repeat with the remaining apples.

Note:.... and Coachette's Variation

The above recipe is from a old friend, Martha Stewart, and I do not suggest that one can improve dear Martha's recipe. So, shall I say, that I have simply added a little local flavor!

Making caramel apples has become a favorite fall tradition. Easy when you get the hang of it! Just make it a couples of times and you'll see.

I just love the photo above and have been known to forage the backyard for twigs and sticks to use in the apples. I have never used Lady Apples. I did see them once while shopping an Asian market with friend, Jan Briles, in Houston and they were very small and cute!

My favorite apple to use, to date, is the Cameo variety. The crisp, tart-sweet ratio is just perfect with the caramel. I would also highly recommend dipping caramel apples into chopped walnuts, toasted or untoasted, and in lieu of the hazel nuts. Really, Martha! Where does one find, Lady apples and hazel nuts?

There is one more little suggestion I'd like to make and that makes a BIG difference. Add and stir well, 1/2 teaspoon of Mexican vanilla, at the very end, right before dipping the apples. It's over the top!!!