Wash and dry the apples thoroughly to remove any wax. Using an apple corer, remove the core from each apple.

Cut the apples into bite-sized pieces, about 1-inch thick. This will make them easy to dip and eat.

Place the apple pieces on a baking sheet lined with parchment paper to prevent sticking.

In a medium saucepan over medium heat, combine the granulated sugar and butter. Stir continuously with a wooden spoon until the mixture is melted and starts to bubble.

Once bubbling, stop stirring and let it cook for about 5-7 minutes until it turns a deep amber color. Use a candy thermometer to check the temperature; it should reach around 350°F (175°C).

Remove the saucepan from heat and carefully stir in the warm heavy cream. Be cautious as it will bubble up. Stir until smooth.

Add the sea salt and mix well. Allow the caramel to cool slightly before using.

Dip each apple piece into the warm caramel, ensuring it's fully coated. Allow excess caramel to drip off.

Immediately roll the caramel-coated apple pieces in the chopped nuts and sprinkle with cinnamon for added flavor.

Place the coated apple bites back on the parchment-lined baking sheet. Repeat until all apple pieces are coated.

Let the caramel set for about 10 minutes at room temperature before serving.