Rinse apples; dry well to remove waxy residue. Insert a craft stick into stem end of each apple. Place pecans in a shallow dish.
Combine sugars and the next 4 ingredients (through butter) in a small, heavy saucepan over medium-high heat, stirring just until sugar dissolves, and bring to a boil. Cook, without stirring, until a candy thermometer reaches 325° or until syrup begins to caramelize. Remove from heat; stir in vanilla and salt.
Working quickly with 1 apple at a time and holding apple by its stick, dip in caramel mixture, tilting pan and turning apple to mostly coat apple; allow excess to drip off. Quickly dip apple in pecans. Place apple, stick side up, on a cooling rack; let stand until set. Place chocolate in a microwave-safe dish; microwave at HIGH 1 minute or until melted, stirring every 20 seconds until smooth. Drizzle chocolate over apples. Let stand until set.
OK, first, I am not an experienced candy maker, so this was a little challenging. I think I cooked it for too long on too low a heat--took a long time to get up to 325. The toffee and the chocolate was delicious--but I would NOT coat a whole apple. Do apple slices or something. It was almost impossible to get your mouth around it -- we used smallish apples, but the toffee was so hard our teeth could not bit through it. Also, if you skip the pecans, spray wax paper with pam.
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