Caramelized apples on chocolate-covered nuts

CHOCOLATE-COVERED NUTS

1. Gently melt the chocolate in a double boiler.
2. Toast the nuts for 5 to 10 minutes in a skillet over medium heat or in the oven at 180°C (350°F). Arrange the nuts on a piece of parchment paper, in 6 discs about 10 cm (4 in.) across.
3. Pour the melted chocolate over the nuts.
4. Freeze for about 15 minutes or until the discs have set.

CARAMELIZED APPLES

1. In a stainless steel skillet over medium-high heat, cook the sugar and juice for about 5 minutes, until the mixture turns a deep caramel colour (keep the skillet moving to make sure it cooks evenly, but do not stir with a wooden spoon as this may cause the caramel to seize up).
2. Remove from the heat and add the butter, moving the skillet to mix it in (do not stir with a spoon).
3. Add the apples and cook over medium-high heat for 5 to 10 minutes, until the caramel thickens. Add the cinnamon, and mix.
4. Remove from the heat, transfer to a bowl and let cool.

ASSEMBLY

1. When the chocolate-nut nests are firm, place them on plates and top with caramelized apples.