8 ounces semisweet
chocolate, coarsely chopped
1/4 cup pecans,
6 large, firm
1/2 cup sugar
1/2 cup heavy
1/2 cup dark
Pinch of salt
Place the chocolate
in a double boiler over medium heat until it is almost melted. Remove from heat, stir, and let cool.
Spread the nuts
in a small bowl.
Dip the apples
into the chocolate and shake off excess. Then dip the apples into the nuts to coat the bottom. Set them 3 inches apart on
a lightly buttered tray and refrigerate for 45 minutes.
In a small pot,
stir together the sugar, cream, corn syrup, butter, and salt. Cover and bring to a boil over medium heat. Cook until the mixture
reaches 240, stirring occasionally. Remove pot from heat and add vanilla. Pour the hot caramel over the apples, a little at
a time, letting it drip down the sides. Cool the apples but don't refrigerate them.
When ready to
serve, slice the apples in half and remove the cores. Cut each half into 4 slices. Makes 48 slices.