Makes 8 Candied Apples

• 8 red apples
• 8 popsicle sticks
• 2 1/2 cup granulated sugar
• 2 1/2 cups light corn syrup
• 1 cup water
• 1 teaspoon red food coloring

Wash the apples and dry them completely. Insert the popsicle sticks firmly at the stem end of each apple. Set the apples aside.

Line a baking sheet with waxed paper or parchment paper. Place the chopped nuts in a shallow bowl for dipping.

Combine the sugar, corn syrup and water in a saucepan and bring to a boil over medium heat, stirring constantly to dissolve the sugar. Add the red food coloring and cover the saucepan to allow any crystals that have formed on the sides of the pan to dissolve. Cook the mixture, covered, for 3 minutes. Uncover the pan, carefully place the candy thermometer inside the pot and cook, without stirring, to soft crack stage, 270°F to 290°F on the candy thermometer. Remove the mixture from the heat and allow it to cool for 2 minutes.

Carefully dip each apple in the candy mixture to coat completely. Place the dipped apples on the prepared baking sheet to allow the coating to harden.

CHEF JAMIE'S HALLOWEEN PARTY TIPS

For the perfect party punch, mix equal parts of cranberry juice, apple juice and ginger ale.

To make a "Spooky Punch" create a hand ice mold by filling a new disposable rubber glove with punch.  Tie the glove at the wrist with string and freeze overnight, or until solid.  To serve, peel the glove off of the frozen hand and float the hand in the punch.  (Be sure to rinse the glove thoroughly to remove any powder, before adding the punch!)

Serve "Scary Chips & Salsa" by using Halloween cookie cutters to cut out fresh tortillas into bat and ghost shapes.  Fry or bake the chips until crisp.  Serve the Halloween chips with red salsa and spicy black bean dip.