Candy-Coated Caramel Apples

Insert a Popsicle stick into the stem end of each apple. Place candy toppings on a sheet of wax paper. Line a cookie sheet with wax paper and mist it with nonstick cooking spray. Combine caramels and water in a 2-quart saucepan over low heat, stirring constantly, until melted and smooth; remove saucepan from heat. Holding it by the Popsicle stick, dip an apple into the caramel mixture, spooning mixture over apple to coat it completely. (If caramel mixture in saucepan begins to harden, warm it over low heat again to soften.) Place caramel-coated apple on topping and turn to coat bottom generously; place on baking sheet. Repeat with remaining apples, caramel and candy. Refrigerate 15 minutes to set. If you’re not eating them right away, cover apples loosely and refrigerate for up to 2 days. Let soften at room temperature 15 minutes before eating.