8crisp, not-too-sweet small apples, or 12 crab apples, chilled
114-ounce bagnatural caramel candies, unwrapped
2tablespoonshalf-and-half or milk
Line a baking sheet with wax paper. Insert the craft sticks into apples at the stem end.
In a medium saucepan, combine caramel candies and milk and over low heat. Stir caramels until they’ve melted. Holding apples by the stick, twirl them in the hot caramel then dip in the chopped peanuts. Set apples on baking sheet.
Refrigerate until ready to serve. (In warm weather, the caramel will melt right off the apples.)