wooden skeweres or ice cream sticks
cup chopped nuts
cup semisweet chocolate chips
pkg. (14 oz) vanilla caramels
Insert skewer in stem end of each apple. Divide nuts into 6 mounds on waxed paper. Heat chocolate chips, water and caramels over low heat, stirring occasionally, until caramels are melted and mixture is smooth. Keep mixture over very low heat. Dip each apple into chocolate mixture, spooning mixture over apple until completely coated. If chocolate mixture hardens while coating apples, heat over low heat. Roll each apple in nuts. Let stand until coating is firm.