6 tbsp. softened butter
2 tsp. ground nutmeg
6 large baking apples
1/4 c. plus 2 tbsp. water, divided
1 (10 oz.) pkg. caramels
1/4 cup toasted chopped walnuts or pecans (optional)
1/4 c. whipping cream
Cut small portion of the top from apple, leaving the top in tact so you can replace it after the apples are stuffed.
Preheat oven to 350 degrees F.
In a small skillet, quickly toast the nuts if using them in the recipe.
In a small bowl, combine butter, nutmeg and the nuts (if using)
Fill each apple with 1 tablespoon of the mixture.
Place apples in a baking pan, replace the apple tops back on top of each apple. Add 1/4 cup water to bottom of pan. You can also use apple juice or apple cider in place of the water for extra zing.
Bake 30-35 minutes.
If the apple tops have shriveled, discard.
In heavy saucepan over low heat, melt caramels with 2 tablespoons water,stir constantly. Remove from heat and stir in cream. Pour caramel mixture over baked apples. Serve with a scoop of ice cream if desired.