Prepare the apples. Wash the Granny Smith apples thoroughly to remove the waxy coating. Dry them completely—caramel will not stick well to wet apples.

Add the sticks. Remove the stems and firmly insert a wooden stick into the center of each apple. Refrigerate the apples for 20–30 minutes so they're nice and cold before dipping.

Make the cinnamon crunch. Combine the graham cracker crumbs, sugar, and cinnamon in a shallow bowl. Set aside.

Prepare the pan. Line a baking sheet with parchment or wax paper and lightly spray it with nonstick cooking spray.

Melt the caramel. Add the caramel bits and heavy cream to a saucepan. Cook over low heat, stirring constantly, until completely melted and smooth. Remove from the heat and stir in the vanilla.

Dip the apples. Working one at a time, tilt the saucepan and slowly rotate each cold apple through the warm caramel until evenly coated. Allow the excess caramel to drip back into the pan.

Add the cinnamon crunch. While the caramel is still soft, gently press the lower portion of each apple into the cinnamon-graham cracker mixture, leaving some of that beautiful caramel visible.

Let them set. Place the coated apples on the prepared baking sheet and refrigerate for about 15 minutes, or until the caramel is firm.

Add the white chocolate drizzle. Melt the white chocolate wafers according to the package directions. If needed, stir in a small amount of coconut oil or shortening until thin enough to drizzle. Drizzle over each caramel apple.

Finish with sea salt. While the white chocolate is still soft, sprinkle each apple lightly with flaky sea salt.

Chill again. Refrigerate for another 15 minutes, or until everything is completely set.

Serve. Let the apples sit at room temperature for about 10 minutes before eating for the best caramel texture. 🍎🍂