NOTE- Thanks, everyone, but I need to clarify something- this is a technique I SAW Cat Cora do on Iron Chef America, and the written recipe is just me transcribing what I did as I fumbled along in imitation. So the idea is hers, but the words are mine :) No doubt she could have done it better than I. Thanks! Just didn't want any misunderstanding. 1) Wash and peel a large, fairly tart apple. I used a Pink Lady here, but as you can see it's a little dark and mealy. Next time I'll go with a good old Granny Smith. Using a melon baller, extract balls of apple. A large apple will yield about 6 balls (plus scraps for you to snack on). Place in a bowl and sprinkle with lemon juice. 2) Prepare a dipping station. I'm using mini-cupcake papers and shortened bamboo skewers (cut with kitchen shears- the remnants are great for stirring and whatnot). I also have a bowl of crushed nuts (peanuts in this case) and a bowl of warmed caramel apple dip. 3) Carefully spear each ball of apple through the ROUND end. Keep the flat end on the bottom, so they stand upright. Using a paper towel, blot off the excess lemon juice. This is important- if the apple has too much juice left on it, the caramel won't stick. 4) Dip the apple in the caramel, using a twirling motion to coat it evenly. 5) Transfer the apple to the nuts and roll, using a gentler twirling motion. 6) Stand the apples upright in the cups and let them chill in the fridge to solidify. Cute and addictive!

I knew I would need to be well armed. That's the issue of Cooks Illustrated in question, everything the Joy has to say about poultry (because Cooks doesn't tell you how to butcher the thing), some kitchen shears, and our biggest, baddest chef's knife. We don't have a cleaver, alas.