Dry the apples thoroughly. Remove stems and insert wooden sticks into the tops.

Line a baking sheet with parchment paper.

In a saucepan over medium heat, combine brown sugar, heavy cream, corn syrup, and butter. Stir continuously until mixture boils.

Reduce heat to medium-low and cook until a candy thermometer reads between 240°F-248°F, about 25 minutes. Remove from heat and stir in vanilla extract.

Dip each apple into the caramel, turning to coat evenly. Allow excess caramel to drip off. Dip in nuts or sprinkles if using. Place on prepared baking sheet to cool.