oh, and the smaller granny smiths work best as they get pretty big if you do caramel,
nuts, chocolate drizzle, etc. I didn't realize that when I first made them and got the larger apples -- by the time I dipped and drizzled, they were MONSTERS!
after I sliced them, I put them in a bowl of ice water with a little lemon juice. It helped them retain their color and crisped them up a bit. You could give it a trial run to see how you like it.