Directions:

1. Begin by thoroughly washing and drying each apple. Next remove the apple stem. Turn the apple upside down and insert a wooden caramel apple stick about halfway into the apple center. Place apples on a cooking tray lined with a silpat mat. Chill apples until needed.
2. To make the caramel add sugar and water to a heavy bottom 4-quart sauce pot.
3.  Heat over medium high heat. Using a wooden spoon carefully stir until all of the sugar is dissolved in the water, once dissolved stop stirring and allow the sugar to caramelize approximately 10-12 minutes. Insert a candy thermometer and carefully clip onto the side of the pot. During the process the sugar will bubble intensely without adding color.
4. Tip: If sugar crystals start to form on the outer edges of the pot place a tight fitting lid on top which will allow the steam to remove the crystals that form on the edge of the pot. If you do not have a lid brush the outer edges of the pot with water.
5. Once the caramel reaches 250F the caramel will quickly turn amber in color. At this point remove the candy thermometer. Carefully add half the cold cream. Once steam dissipates add the remaining cream and stir. Continue to cook for an additional minute and remove from heat.
6. Carefully transfer the caramel into a metal bowl. Add the butter and sea salt. Stir.
7. Allow the caramel to cool down to about 212F-215F.
8. Dip the apples about ¾ of the way up and twirl to remove excess caramel. If desired roll the coated apple in the chopped nuts.
9. Repeat the process for remaining apples. If the caramel begins to harden before all the apples are coated return the caramel to a sauce pot and gently heat until liquid.
10. Store any uneaten apples the refrigerator until ready to eat. Enjoy!