For the Toppings (optional)

1. Toast pecans or other nuts, by spreading them out across a parchment-lined baking sheet and place in a 325 degree oven for about 5 minutes, until lightly toasted. Make sure to keep an eye on them so they don’t burn! Once cooled, transfer to a bowl.

For the Caramel

1. In a stainless steel or copper saucepan with a 3-4 quart capacity, combine the water, sugar and salt. Bring to a boil, swirling the pan as needed to moisten all of the sugar. Do not stir. If you stir the mixture, the sugar will form crystals on the edge of the pan.
2. Keep a watchful eye on your pot, swirling it now and then, until the mixture begins to darken. This usually takes about 7 to 10 minutes.
3. Using a candy thermometer, regularly check the temperature of the mixture. When the mixture is a medium amber in color and the thermometer reads about 350 degrees, remove it from the heat.
4. Immediately add the warmed cream to the pot. It will bubble vigorously. You can add the cream at room temperature, but I find that warming it up a bit first makes the bubbling reaction less intense.
5. Put the pot back over medium heat. Using a wooden spoon, stir the mixture until it is thoroughly combined. Continue cooking, stirring constantly, until the mixture reaches 240 degrees on your candy thermometer. It is important to reach this temperature to get the perfect apple-coating consistency.
6. Remove the pan from the heat and allow the mixture to cool for 3 to 5 minutes, until it reaches 212 degrees. Now, you’re ready to dip!

For the Decorations

1. Carefully transfer the caramel from the saucepan into a heatproof bowl.
2. Dip an apple into the caramel, about ¾ of the way up (I like to leave a little apple exposed so you can see the beautiful color of the fruit.) Swirl the apple once around the bowl and pull it straight up out of the caramel, allowing any excess caramel to drip off.
3. Place the apple on a parchment-lined baking sheet. Dip all of your apples before decorating.
4. Now it’s time to get creative: Roll the apples in your favorite toppings, then press the toppings into the caramel using your hands.
5. Place the decorated apples on another parchment-lined baking sheet. I like to spray this one with non-stick cooking spray—it prevents the caramel from pooling around the fruit and makes the apples easier to pick up.
6. Any caramel apples you don’t eat right away should be stored in the refrigerator. If you're storing your caramel apples in the fridge, place them in an airtight container or stand them up in a gallon sized zip-lock bag. They can be stored for up to 3 days in the fridge.