Rinse and dry 5 apples of your favorite variety, { I prefer Granny Smith or the Fuji varieties }. Insert a craft or Popsicle stick halfway into the stem end of each apple. Line a baking sheet with plain parchment paper or wax paper that has been generously coated with butter.

In a bowl set into a pan of simmering water, combine 14 ounces { about 55 pieces and if you can find dark caramel, add 10 of the dark } of unwrapped soft caramels and 1 tablespoons of water. Stir frequently until melted and smooth.

Holding the stick, dip each apple one at a time into the caramel about three ~ quarters of the way. Swirl to coat evenly.

Hold stem side up and use a knife to scrape excess caramel from bottom of each apple back into bowl. Place apples on the parchment paper sprinkled with sugar or buttered waxed paper sprinkled with sugar and refrigerate until caramel is firm, about 5 minutes.

  Place 10 ounces chopped white chocolate into medium bowl and set into pan of boiling water { remove from heat } or microwave 40 seconds. Stir frequently until chocolate is melted and smooth.

Dip the bottom half of each apple into the chocolate, turning to coat evenly. Hold stem side up and use a knife to scrape excess chocolate off the bottom of apple and back into bowl. Place each coated apple on the parchment paper or buttered waxed paper and refrigerate until chocolate is slightly set, about 10 minutes.

Place about 1 cup finely chopped almond toffee candy { such as Almond Roca } on a plate. Roll bottom third of each apple in toffee pieces to coat. Refrigerate until chocolate is firm, about 15 minutes.