Peel 3 to 4 apples. Use a melon baller to extract 16 mini balls of apples from them. Wrap apples balls in paper towel until needed (this step will help draw moisture off the surface of them and allow the caramel to better adhere).

Unwrap 40 small caramels (sold in our Bulk Foods Department) and place them, and 1 Tbsp. light or 10% cream. in a small to medium-sized heatproof bowl. Set bowl over a pot of slowly simmering water. Heat and stir caramels until melted and well blended with the cream (this will take a few minutes!).

Line a wide plate with parchment paper. Set your coating(s), such as chopped pecans, walnuts or pistachios, on small plates. Stick a candy stick or small skewer into each apple ball. Swirl, dip and completely coat the ball in the melted caramel. Quickly coat the bottom of the ball with your coating. Set apples, stick-side-up on the plate. Keep refrigerate until ready to serve. These are best enjoyed within 30 minutes or so of making.