In a medium pot over high heat, combine granulated sugar, water, and kosher salt. Cook for about 5-6 minutes until the sugar melts and turns light amber.

Remove the pot from the heat and carefully stir in the heavy cream, being cautious of bubbling. Bring it to a gentle boil over low heat while stirring until smooth.

Turn off the heat and stir in the cold unsalted butter until well combined. Pour into a measuring cup or container for dipping.

Melt the dark chocolate chips and oil together in a microwave-safe bowl, microwaving in 30-second intervals and stirring until smooth.

Wash and slice the apples, either lengthwise or into wedges. Toss them in a medium bowl with lemon juice to prevent browning.

If using wooden sticks, insert them into the apple slices. Dip each slice into cooled caramel and drip off the excess before placing on a parchment-lined baking sheet.

Sprinkle chopped nuts or drizzle melted chocolate over the apples while the caramel is still warm.

Enjoy immediately or chill in the fridge until ready to serve.