caramel apples


i made caramel apples a few years ago, without a whole lot of luck. don't get me wrong, they tasted good, but the nuts and caramel kind of slid down the apples within minutes. should i chill the caramel for a few minutes so it's not too warm? coat the apples and THEN chill? do multiple layers and chill in between??

does anyone have a caramel recipe that they find works really well?

clearly, i'm putting a lot of thought into this.

thanks in advance!

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