Soothsayer’s Sliced Apples

Ingredients

8 ounces semisweet chocolate, coarsely chopped
1/4 cup pecans, finely ground
6 large, firm apples
1/2 cup sugar
1/2 cup heavy cream
1/2 cup dark corn syrup
2 tablespoons unsalted butter
Pinch of salt
1/2 teaspoon vanilla extract

Directions
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.