Place sticks into the middle of your apples and place in fridge, the colder the apple the better to help set quickly.
Place sugar, glucose syrup, condensed milk and butter into your slow cooker and stir well.
Place tea towel and lid on and cook on high
You will need the tea towel to stop condensation dripping into your caramel and you need the lid on to help get your caramel to the right temperature.
Stir every 10-15 minutes.
Continue this until your caramel reaches 120 Celsius or hard ball stage, this is when a small amount dropped into a glass of cold water forms a ball.
Add your vanilla essence and mix well.
Take apple, I like to dry it again, and coat in caramel.
Remove excess from bottom but not too much and dip into nuts.
Place on a greased lined tray to set.