Directions

1. 1. Combine the corn syrup, sugar and red hot candies in a sauce pan and bring the concoction to a boil over medium-high heat, stirring constantly.
2. 2. Cook, covered for about 3 minutes to allow steam to dissolve crystals that may form on sides of pan.
3. 3. Uncover and cook without stirring to the soft crack stage, 290F degrees on a candy thermometer or until syrup dropped in very cold water separates into threads that are hard but not brittle.
4. 4. Allow the hot candy mixture to cool for 2 minutes, then dip the apples into the mixture to coat the surface of the fruit.
5. 5. Allow any excess candy coating to drip off from the apples into the sauce pan. Roll the candy coated apples in nuts, if desired.
6. 6. Place the candied apples on foil or wax paper squares to cool completely.