Salted Carmel Apples

2 cups sugar

1 1/2 sticks butter room temp cut into pieces

1 cup heavy cream toom temp

1 Tbsp sea salt

6 Apples

1 cup desired toppings (walnuts, chocolate chips, mini-marshmallows, crushed almonds)

6 craft sticks

To make the caramel sauce, pour the sugar into a sauce pan and turn the burner to medium and heat for 4 monutes. Do not touch or stir but watch carefully. It will suddenly liquify and turn a golden brown. Remove from heat. Let cool for half a minute then stir in butter, cream, and salt. Transfer to large bowl and store in refrigerator until cool. In the meantime, you can get the toppings ready by putting desired toppings in large shallow shows that can accompany the size of the apple.

Butter a baking sheet for the apples to sit on top of after inserting a craft stick into the top of each apple. Roll each apple through the caramel and then thru the toppings. Place onto the prepared baking sheet. Refrigerate to set.