Wash apples in hot water and clean with kitchen towel. Insert twigs through the middle of each apple. Refrigerate while you make the caramel.
Melt sugar on low heat until it completely dissolves and browns. In a separate pan, heat heavy cream until it boils. Remove sugar from heat and slowly add heavy cream. It will splatter, so be very careful. Put caramel back on medium heat so as not to harden and stir until it all dissolves and the mixture becomes smooth and creamy. In the end, stir in butter and vanilla.
Let it set for a couple of minutes and dip in apples. Roll them into chopped nuts immediately and place onto parchment paper brushed with vegetable oil or butter. Refrigerate.
Melt chocolate over low heat together with vegetable oil and drizzle over caramel apples.
Let cool and serve. It’s best to eat them the same day.