Sea Salt Caramel Candied Apples

1. Warm caramel sauce in a medium sized saucepan over low heat until thin and viscous. Do not allow to simmer.
2. Stab apples in the top center with skewers or sticks.
3. Carefully use the stick as a handle to roll apples in the hot caramel sauce and thinly coat. Caution: caramel will be *very* hot!
4. Remove to a parchment lined baking sheet to cool.
5. Optional: roll sticky apples in toasted pecan pieces for a nutty version!

Note: if your apples were clean and dry, you can save and reuse any remaining caramel sauce.