Halloween apples!

9 large apples
1 cup of granulated sugar
1 cup packed brown sugar
3/4 cup unsalted butter
1 can (300ml) sweetened condensed milk
2/3 cup corn syrup
1/4 tsp salt
2 tsp vanilla
Remove stems from apples, if desired.  Insert wooden stir stick or chopstick into stem end of each.  
In a 12 cup heavy bottomed saucepan, melt together granulated and brown sugars, butter, condensed milk, corn syrup and salt, stirring.  Bring to boil over medium high heat, stirring and making sure to stir around bottom edge of pot to prevent caramel from scorching.
Reduce heat to medium low; boil, stirring often, for 18 to 20 minutes or until thickened, deep caramel colour and 1 tsp dropped into cold water forms soft pliable ball (234-236 degrees F/112-113 degrees C on candy thermometer).  Remove from heat.  Stir in vanilla.  Let cool for 5 minutes. 
Line rimmed baking sheet with foil: grease foil and set aside. 
Holding apple by stick, swirl all but top of each apple in caramel, allowing excess to drip back into saucepan.  Roll bottom half in nuts if desired.  Place on prepared baking sheet; refrigerate until caramel is set, about 15 minutes. Can drizzle melted chocolate over apple if desired.  Refrigerate until firm.