-Line a cookie sheet with parchment paper.

-Pour the chopped pecans in a bowl placing it next to the stove top.

-Using a double boiler, pour water into the bottom half just slightly lower than when the top pot sits in the bottom half. bring water to a boil.

-Using a double boiler, put the margarine, brown sugar, corn syrup and condensed milk int the top pot bringing the heat to a med-high. Raise the temp to a boil, constantly stirring then reduce heat to med. Cook for 25-30 minutes or until a candy thermometer reads 248 degrees or when a teaspoon of the caramel is dropped into a glass of cold water it forms a firm ball.

-When this happens remove the pot from the heat stirring in the vanilla.

-Dip each apple into the caramel coating the apple and part of the wooden stick. Immediately sprinkle the caramel coated apples with the chopped pecans. Allow the apples to completely dry on the parchment paper lined cookie sheet.

Ghiradarelli Chocolate Wafers:

-Pour the bag of chocolate wafers into a microwave safe bowl setting the timer for 5 minutes turn on microwave. If wafers are not completely melted reset the timer until they have melted.

-Pour the melted hot chocolate into a container allowing you to drizzle it over the caramel pecan

apple.

Allow to completely cool.