Wash and dry your apples well. Remove and discard any stems.

Insert wood freezer pop sticks into the cavities where the stems were.

Line a large sheet pan with parchment. Place the apples, stick-sides up, onto the parchment. Set aside.

Add water to the bottom of your double boiler. Place the top of the double boiler on top of the bottom part, then turn the heat underneath it to medium-low.

Add butter and/or coconut oil to the top of the double boiler and cook until melted. Whisk in honey, maple syrup, and water until combined.

Bring to a simmer, and cook the mixture for about 20 minutes. The caramel will first darken, thicken, and start to pull away from the edges of the pot. You will know it's done once it returns to a lighter color and/or has reached 245 degrees F with a candy thermometer (aka the “soft ball” stage).

Remove the pot from the heat and cool for only 5 minutes.

Dip each apple into the caramel sauce until fully coated, or spoon the caramel over the tops of the apples (avoiding the freezer pop sticks). Return them to the parchment as you coat them, stick-sides up.

Garnish the apples by sprinkling the coarse sea salt on top of the caramel.

Cool at room temperature for 30 minutes. Enjoy immediately or store in an airtight container in the fridge for up to 3 days.