In a small saucepan over medium-high heat, bring butter and honey to a boil, stirring occasionally. Let caramel boil about 1 minute, then slowly pour in cream (be careful it doesn't splatter hot caramel) Continue cooking caramel until thickened and turns a dark golden color. Remove from heat and stir in salt. Cool caramel 5 minutes.
Once caramel is slightly cooled insert popsicle sticks in apples and then dip apples into caramel, swirling to evenly coat.
If desired, roll apples in chopped nuts or toppings of your choice, then place on wax paper. Drizzle with melted chocolate if desired then chill apples until caramel is set.
Store caramel apples in refrigerator up to 2 days.