Wash and dry 4 Granny Smith apples and set aside. Granny Smiths are perfect because they are more tart and hold their bite well when dipped.

In a large skillet, add heavy cream, molasses, butter, a pinch of salt, and a dash of vanilla extract to taste. The molasses helps these to look spooky-season appropriate too.

Over medium-high heat, allow your mixture to bubble and froth. Stir occasionally but avoid over stirring as this decreases the number of air bubbles that transition into the candy apple's shell. After bringing the candy coating to boil (10-15 minutes), allow to cook and harden (10-15 minutes).

Skewer tops of whole Granny Smith apple with a stick. Ensure stick is long and thick enough to grip onto for decorating.

Hold the stick and dip apple into the skillet, twirl apple in candied coating to cover in a thin shell.

Depending on how sticky your coating is, you can either dip your apple in your toppings or sprinkle them on by hand.

Allow decorated apples to sit and harden before wrapping up (if gifting them). Or allow to cool slightly before biting in. I recommend you let apples rest on waxed paper while setting.

There is no wrong way to decorate and eat these, so add as many of the dried nuts and fried fruits. Enjoy!