Calvados Caramel Apples with Salted Walnuts

Ingredients

• 6 medium apples
• 2 bags of individually wrapped Kraft caramels
• 1/4 cup Calvados
• 1 cup of walnuts, toasted in a 300 degree oven for 10 minutes, chopped
• 1 teaspoon of course sea salt, Maldon salt, or fleur de sel

Directions

1. Rinse the apples well, then dry them thoroughly. Push a stick into the stem side of each apple. Combine the Calvados and caramels in a heavy-bottomed pot set over low heat. Cook, stirring now and then, for 15 minutes, until the caramels have melted.
2. If the caramel seems too stiff for dipping, turn off the burner, stir in a bit more Calvados, then return the pot to the heat. Brandy can flame, so be careful.
3. In a bowl, stir together the walnuts and salt. Coat each apple in the warm caramel, using a spoon to nudge the caramel where you need it. Press the bottom of the apple into the walnut-salt mixture, making sure it catches on the caramel.
4. Set the apples on a Silpat or buttered wax paper and let them cool for 30 minutes.