Rosie O'Donnell's all time favorite! Make your very own specialty gifts as featured on the Food Network this month

The recipe:

* 24 ounces raw almonds
* 24 ounces Brach's Milk Maid caramels
* 3 tablespoons light corn syrup
* 3 tablespoons vanilla extract
* 6 Fuji apples
* 24 ounces semisweet chocolate chips
* Parchment paper

To toast almonds, preheat oven to 375 degrees. Pour raw almonds onto a dry cookie sheet, distributing them evenly. Toast in the oven for 15 minutes, turning them at 5-minute intervals. The skins will be golden brown and beginning to crack open. Remove from oven and let them cool to room temperature.

When cool, pour almonds in 1/2-cup increments into a food processor assembled with a chopping blade. Pulse the food processor in 2-second intervals, only enough to break the almonds into chunks. Pour each 1/2-cup batch into a 9- by 13-inch cake pan. Make a 3-inch-diameter well in the center of the almonds and set aside.

Wash and dry the apples and set aside. Line a clean flat baking sheet with parchment paper.

Prepare the caramel: Remove cellophane wrappers from caramels and place caramels in 1 1/2-quart glass bowl. Pour corn syrup and vanilla over the caramels and place bowl in microwave. On full power, microwave the caramels for 4 to 5 minutes stirring at 1-minutes intervals.

Note: Even though it will appear as if the caramels are just being moved around in the bowl for the first 2 minutes, it is important to stir to distribute the heat evenly. Continue stirring until the corn syrup and vanilla are incorporated into the caramel and the mixture is smooth.

To dip apples, place one apple in center of hot caramel. Using a sturdy serving spoon, draw the caramel up the sides of the apple, being careful to leave the apple top exposed. As you lift the apple from the bowl with a spoon, press your index finger on the exposed apple top to guide apple onto the lined baking sheet.

Continue with the remaining apples, spacing them 2 inches apart from each other on the baking sheet. Let the caramel cool completely before dipping into the chocolate. When the caramel is ready, the apples will immediately release from the paper when given a quick tug. If the caramel adheres to the paper after a tug, let it cool further, until the apples immediately release.

Prepare the chocolate: Open two 12-ounce bags of chocolate chips. Reserve 2/3 cup and set aside. Pour remaining chocolate chips into a 1 1/2-quart glass bowl. Set microwave at 50 percent power and microwave chocolate chips for 4 minutes, stirring at 1-minute intervals. Allow temperature to reach 101 degrees to 106 degrees. Pour the reserved chocolate chips into the melted chocolate and stir until all chips are melted completely and the temperature is 89 degrees to 90 degrees.

Assemble apples: Pour melted chocolate into center of another 9- by 13-inch baking pan. Place one carameled apple in the center of the melted chocolate.

Using a clean, dry spatula, draw chocolate up the sides of the apple, covering the caramel. Slide a slotted pancake turner underneath the apple and lift to edge of pan. Gently tap the bottom of turner to allow the excess chocolate to drain back into pan. Transfer the chocolate-covered apple to the well in the almonds and gently press some almonds with your hands into chocolate. Continue with the remaining apples. Refrigerate the chocolate-covered caramel apples for 15 minutes, until the chocolate has set.