Baked Caramel Apples

6 baking apples, such as Rome or Granny Smith
1/2 cup caramel sundae topping
3/4 teaspoon ground cinnamon
1/2 cup ground walnuts
1/4 cup black currants
1/2 cup miniature marshmallows

Heat oven to 350 degrees F.

Cut off and discard 1/4 inch thick slice from top of each apple. With knife, remove cores, leaving bottoms intact. Place in 11 x 7-inch baking pan.

In bowl, combine caramel sundae topping and cinnamon.

In separate bowl, combine walnuts and currants; stir in 6 tablespoons topping mixture. Fill apples with walnut mixture. Drizzle with remaining topping mixture. Cover pan with foil.

Bake until apples are tender, 1 hour, 10 minutes.

Position broiler rack so that tops of apples in pan will be 4 inches from heat source; preheat broiler. Top apples with marshmallows. Broil until marshmallows brown, 30 seconds.

Nutrition: calories 268; protein 2 g; fat 4 g; (0 g saturated); chol. 0 mg; carbs 57 g; sodium 80 mg; fiber 6 g; sugar 45 g