- 1 14-ounce bag caramels, unwrapped
- 8 small apples
- 1 cup mixed salted nuts, finely chopped
- Popsicle sticks, cut down to 5 inch lengths
- Place caramels in a saucepan and melt over low heat
- Insert popsicle stick in apples and dip in caramel. Allow excess to drip.
- Roll caramel covered apple in nuts.
- Place on wax paper lined cookie sheets to set.
- Refrigerate or serve when cool.