In a small saucepan, warm cream and remove from heat.
In a heavy bottomed saucepan combine sugar, water, and lemon juice. Cook until sugar dissolves. Boil undisturbed until a medium dark amber. Do not stir your sugar as it cooks. If spots are burning, you can tilt pan from side to side to move sugar around.
Carefully add the cream, and return to a boil. Add the butter in pieces and salt.
Stir until combined and slightly thickened. Cook until 245 F.
Pour batch into a large bowl and let cool until 150 F.
Insert lollipop stick or chopstick into cleaned apples. Dip cleaned apples in the caramel.
Roll in nuts or treats. Set aside to let cool and set.