In a saucepan, bring sugar, corn syrup and water to a boil. Cook without stirring until caramel becomes an amber color. Remove from the heat and gradually add cream. Beware of splattering. Add butter and vanilla. Bring to a boil and cook until the thermometer reads 123 °C (254 °F). Let cool for 12 to 15 minutes.
Meanwhile, insert sticks in the centre of the apples. Spread pecans on a baking sheet lined with parchment paper.
Dip apples in caramel. Remove excess caramel at the base of each apple with a spatula. Place apples on pecans. Let set at room temperature or in the refrigerator for about 1 hour.
We used 19-cm (7 ½-inch) wooden chopsticks, but you could also prepare this recipe using popsicle sticks.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.