• Before making caramel, combine all your toppings and set out in shallow dishes. Wash apples well and dry. Twist off stem and push popsicle sticks into the top of the apple. Use a paper towel to wipe wax paper with coconut oil or butter. If you place the caramel apples directly on to wax paper you will have a sticky mess.

For caramel:

• Place sugar in a heavy bottomed fairly deep pan on med/high heat.
• Use a wooden spoon or silicon spatula to push sugar around.
• As it melts, it will first start to clump, then crystallize and finally become liquid. This takes about five minutes.
• When sugar is completely melted and the color of caramel, carefully add butter (watch video for tips).
• The butter will bubble up…hence the fairly deep pan. Stir till butter is melted.
• When butter is completely melted, turn off heat.
• Carefully add cream in a slow and consistent drizzle while stirring.
• When caramel is smooth add sea salt (optional), stir. Let caramel rest for three minutes before dipping apples.

To Dip Apples:

• Carefully bring pot of caramel near apples and toppings.
• Tilt the pot with one hand while dipping an swirling apple with the other.
• Lift apple out of caramel and continue to turn the apple (being very careful apple doesn't fall of stick and splatter hot caramel) for 30 seconds until caramel begins to harden. if the caramel is too hot it will melt toppings and run off apple when set down.
• Roll in your choice of topping and sprinkle too if necessary.
• Set apple on greased wax paper, set in fridge to cool, and repeat with next apple. When completely cool, remove from fridge, slice and serve.