Title: Small Caramel Apples/pears
Categories: Halloween Snack
Yield: 16 Servings

1	lb	Caramels
16		Wooden cocktail forks
16		Lady apples OR Seckel pears
		(stems removed)
2	c	Finely chopped nuts, jimmies
		OR sprinkles for rolling

Put caramels and two tablespoons of water into the top of a double boiler and cook over low heat until smooth, stirring occasionally. This will take a while. While the caramels are melting stick a cocktail fork into the stem end of each apple or pear.

Lay a sheet of wax paper on the counter. Put the chopped nuts, jimmies and sprinkles into bowls. If you are using more than one of these you will need a total of about two cups.

Dip each apple or pear into the caramel, turning to coat all sides. You may use a spoon to drip caramel over the fruit. Raise the fruit out of the caramel and let the excess drip off. Roll in the nuts, jimmies or sprinkles immediately and then set them on the wax paper to cool. Dip all the fruit in the same manner.

To toast nuts, spread on a rimmed baking sheet, place in a preheated 350 oven bake about 10 minutes or until golden brown, stirring occasionally. Let cool.

These can be made one day in advance if the are stored in the refrigerator.

Washington Post October 23, l996.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

previous

next