-
Heat caramels according to package instructions
-
Insert a stick into the top of each apple
-
Dip apples into caramel, turn to coat, let excess drip while continuing to turn and scrape the bottom of the apple on the side of the pan
-
Transfer to a wax paper lined baking sheet
-
Drop a couple of pinches of sea salt while the caramel is still warm
-
Repeat with the rest of the apples
-
Refrigerate to set