CARAMEL SAUCE

1. Melt butter in a medium saucepan over medium heat. Add in brown sugar and stir until dissolved. Whisk in cream and bring mixture to a boil. Reduce sauce to a simmer and cook for about 5 minutes stirring frequently until sauce is smooth and creamy.
2. Remove from heat and stir in vanilla extract. Allow sauce to cool slightly before transferring to a jar or small bowl. Sauce will thicken as it cools.
3. For salted caramel, stir in salt when caramel is removed from heat. Once cool, cover and store in the refrigerator until ready to use.
4. To reheat, place caramel sauce in a microwave-safe bowl and heat for 20-30 seconds at a time, stirring in between, until creamy. Drizzle over any dessert.

NACHOS

1. Core and slice apples about ½-inch thick. Lightly toss apples in lemon juice to prevent browning.
2. Arrange a single layer of sliced apples on a 10-inch serving dish. Drizzle with a third of the caramel sauce and sprinkle with a third of the chopped nuts. Repeat layer twice. Serve immediately.