Caramel Apples

8-10 popsicle sticks
2 Tbsp water
1 (14 oz) bag caramels
8-10 crisp apples, preferably McIntosh
Chopped nuts, m & ms, nerds, dried cranberries, mini chocolate chips (optional)

Twist off the apple stems to remove them and then pierce through the center of each apple with a stick.

Put water and caramels in a saucepan. Cook on low heat until caramels are melted, stirring constantly. Remove from heat; let cool slightly. Line a sheet with wax paper. Coat the apples in cooled caramel by holding the stick and dipping it in, swirling to cover evenly. Roll in toppings if you so choose.

Place apples on baking sheet. Refrigerate until caramel is firmly set, about 2 hours.