Caramel Apples, Caramel Corn

Notice a theme?  These are two recipes I've tried successfully over the last couple of weeks.  Perfect treats for this time of year -

Caramel Apples
5 small apples
5 wooden craft sticks or twigs
11 oz. pkg. of caramels, unwrapped
2 tabl. water
Desired garnishes:  mini chips, chopped nuts, sprinkles, tiny M&Ms

Wash and dry apples; insert sticks into stem end and set aside.  Combine caramels and apples in a saucepan.  Cook and stir over medium-low heat until caramels are completely melted.  Turn off heat.  Working quickly, dip apples into melted caramel until well coated; let excess drip off and scrape bottoms with a butter knife.  Sprinkle with garnish.  Set apples on a plate lined with buttered wax paper.  Chill for at least one hour.  Before serving, let sit at room temperature for a few minutes.  Store in frig.

Caramel Corn
12-13 C. plain popped corn
1/2 C. butter
1 C. brown sugar, packed
1/4 C. corn syrup
1/4 tsp. salt
1/2 tsp. vanilla
1/4 tsp. baking soda

Place popcorn in a large, lightly-greased bowl; set aside.  Combine butter, brown sugar, corn syrup and salt in a saucepan.  Bring to a boil over medium heat; cook 5 minutes while stirring.  Remove from heat.  Add vanilla and baking soda; stir well and pour over popcorn.  Mix well.  Pour popcorn onto a large, rimmed cookie sheet.  Bake at 250 for 1 hour, stirring every 15 minutes.  Let cool, break into pieces and store in airtight container.