INGREDIENTS:

5 ENZA Jazz™ apples
5 wooden popsicle sticks
1 cup (237 ml) sugar
½ cup (119 ml) light corn syrup
¼ cup (59 ml) butter
¼ cup (59 ml) water
1 cup (237 ml) chopped, toasted nuts, coconut or chocolate sprinkles (optional)

METHOD:

Coat a baking sheet with butter, waxed paper or baker's parchment and set aside.

Wash and dry the apples; remove the stems, and insert a popsicle stick into each core.

Combine sugar, corn syrup, butter and water in a small, heavy saucepan over medium-high heat. Stir until the sugar dissolves. Bring to a boil and cook without stirring until temperature reaches "hard crack" stage, or 300ºF (149ºC) on a candy thermometer. Remove caramel from heat.

Roll apples in the hot caramel, twirling to coat evenly, and immediately roll in nuts to coat. Set on the prepared baking sheet to cool.

Serves 5