Candied Apples

2 cups Light Corn Syrup
1 cup Granulated Sugar
1/2 cup Cinnamon Red Hot Candies
8 medium Red Delicious Apples, washed, skewered with sticks
Chopped Walnuts or Pecans, optional

Combine the corn syrup, sugar and red hot candies in a sauce pan
and bring the concoction to a boil over medium−high heat, stirring
constantly. Cook, covered for about 3 minutes to allow steam to
dissolve crystals that may form on sides of pan.
Uncover and cook without stirring to the soft crack stage,
290F degrees on a candy thermometer or until syrup dropped in very
cold water separates into threads that are hard but not brittle.
Allow the hot candy mixture to cool for 2 minutes, then dip the
apples into the mixture to coat the surface of the fruit. Allow any
excess candy coating to drip off from the apples into the sauce pan.
Roll the candy coated apples in nuts, if desired.
Place the candied apples on foil or wax paper squares to cool