Caramel Apples

1 cup margarine or butter
1 16 ounce package packed brown sugar (2 1/4 cups)
2 cups light cream
1 cup light corn syrup
1 teaspoon vanilla
14 to 16 small tart apples
Chopped nuts/m&m's/powdered sugar to 
dip bottom of caramel apples into if desired
Baking sheet(s) buttered 
to place caramel apples on to cool

To Prepare Apples:

Wash & Dry Apples
Remove stems
Insert wooden skewer/stick into stem end of apples

To Prepare Caramel: 

In a heavy 3 quart saucepan melt margarine/butter over
low heat. 
Add brown sugar, cream, and corn syrup and mix well. 
Cook and stir over medium-high heat to boiling. 

Carefully clip a candy thermometer to the side of the
saucepan.
Cook and stir mixture over medium heat to 248 degrees,
firm-ball stage approximately 45-60 minutes.

Remove saucepan from heat and remove thermometer.

Stir in vanilla.

Working quickly dip each apple into hot caramel
mixture; turn to coat.

If desired, dip the bottoms of apples into 1 cup
chopped nuts or desired topping.

Set apples on buttered baking sheet; chill if desired.