There's nothing like home-made Caramel, for sure. It might seem intimidating to make, but it's actually quite simple. You may waste a bit of sugar early on, until you master the technique, but sugar's cheap! Once you've got it down, you'll love having it in your repertoire.

Granny Smith and Pippin Apples work well for this; the tart crunchiness goes with the gooey sweetness of the caramel. Otherwise, whatever's available will do well enough. You can get more creative and decadent by rolling the fresh-dipped apples in mini-chocolate chips and other toppings. A friend says she rolls them in cinnamon-sugar. Yumm. Makes 6 to 12 apples, depending on size.

Ingredients:

• 2 c. roasted, salted, skinless peanuts (or substitute nuts of your choice)
  
• 6 large apples, or more if smaller
• 1 1/2 c. white sugar
• 3/4 c. heavy cream
  

Lightly oil a sheet of wax paper, to use for setting dipped apples on. Chop finely: > 2 c. roasted, salted, skinless peanuts (or substitute nuts of your choice)

Push popsicle sticks firmly into stem end of apples, using: > 6 large apples, or more if smaller

Get medium skillet (preferable iron or enamel) quite hot, then pour sugar over its surface, shaking the pan to get sugar dispersed over any hot spots, using: > 1 1/2 c. white sugar

Let sugar "melt" completely, turning into a golden brown syrup. Remove from heat, and slowly stir in (a bit at a time): > 3/4 c. heavy cream

Let caramel cool a few minutes to get a thicker coat onto the apples. Pour into a small bowl to dip apples into, or leave in pan, spooning caramel over apples to coat. Roll dipped apples into chopped nuts (and any other toppings you choose), if desired. Set on wax paper to firm up. Will keep several days. Around our house, they last a few hours max.