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Chocolate and Caramel Apples

6 medium tart green apples, washed and dried
6 wooden skewers or ice cream sticks
1/2 cup chopped nuts
1/4 cup semi-sweet chocolate chips
2 tablespoons water
1 (14-ounce) package caramel candies

1. Insert skewer in stem end of apple. Place nuts into a small shallow bowl. Line a baking sheet with waxed paper. Set aside.
2. In heavy, 2-quart saucepan melt chocolate chips, water and caramels over low heat, stirring constantly, until mixture is smooth.
3. Dip each apple into caramel mixture, spooning over apple until completely coated. (If caramel mixture hardens while coating apples, reheat over low heat.)
4. Dip top of each caramel-coated apple into nuts; sprinkle a few loose nuts around the skewer. Place on prepared baking sheet and refrigerate until firm.

For Caramel Apples: Follow directions above, except omit nuts and chocolate chips. Dip each apple into caramel mixture, spooning mixture over apple until about 3/4 coated.

Note: You can also substitute miniature semisweet chocolate chips, chocolate or colored cake sprinkles, toasted coconut or any combination of goodies for the chopped nuts. For gift giving, wrap in pretty cellophane and tie with bright, shiny curling ribbon.