1. Scrub apples under hot water to remove wax, dry thoroughly. Poke sticks through
top of apple at the stem and chill in freezer while preparing caramel.
2. In a small saucepan, add condensed coconut milk, coconut sugar and cornstarch.
3. Whisk over med-high heat and bring to boil to activate cornstarch for 5 minutes.
4. Remove from heat and whisk in miso paste and salt. Cool to room temperature.
5. Crush pistachios in food processor. Place in shallow bowl.
6. Line a plate with parchment paper.
7. Remove apples from freezer and dip and twirl into caramel.
8. The caramel coating should be just thick enough so you can still see the color of
the apple skin; if it’s too thick and the caramel will slide off and pool at the
bottom.
9. Dip caramel into crushed pistachios
10. Place apples on parchment lined plate and set in refrigerator until ready to serve.