In a heavy-bottomed saucepan over medium heat, combine cream and honey. Bring to a simmer.

Insert a candy thermometer and let simmer until the temperature reaches 260°F (127°C). This will take about 35-45 minutes but you have to wait or your caramel won't set. You can stir the caramel as it simmers so it doesn't stick to the bottom of the pot.

While the cream and honey are simmering, prepare the apples: press a popsicle stick into the stem end of the apples, place on a parchment-lined pan, and set aside until ready to dip.

When the caramel reaches 260°F/127°C and no sooner, remove from the heat and let cool and thicken for about 2 minutes.

Dip the apples in the caramel to coat, roll in the chopped peanuts (if using), and place back on the parchment to set.

Store caramel apples in the refrigerator in an airtight container for up to two days.