Melt the butter in a small saucepan over medium low heat. Add the apples, brown sugar, cinnamon, and salt. Stir until well combined then continue to cook for 1-2 minutes. Remove from heat.

Preheat the oven to 425 degrees.

Lay the wonton wrappers out on a sheet of parchment paper so when you're facing them they're in the shape of a diamond. Place about 1 Tablespoon of the apple mixture in the center of each of the wontons, then brush the edges with milk. Fold the bottom corner up to the top corner so it forms a triangle and press the edges together to seal (you can add more milk to the edges to help seal). Brush the top of the wontons with milk.

Line two baking sheets with parchment paper then spray them lightly with cooking spray. Place the wontons on the baking sheets and bake for 9-12 minutes, or until browned and crisped.

In a large heavy pot, spread sugar in a thin, even layer. Turn burner to medium and heat until parts of the sugar begin to bubble and liquefy.

Gently stir the mixture, moving the unmelted sugar to the hottest parts of the pot. Continue, stirring occasionally, until all the sugar is melted.

Meanwhile, heat cream in the microwave or over the stove, until warm (not hot) to the touch.

When the sugar is completely melted and has turned a deep golden amber color, remove from heat. Whisk in 1/2 of the warmed cream. The mixture will bubble. Whisk in remaining cream until smooth.

Stir in salt and vanilla. If any caramel has hardened, simply place over heat and remelt until smooth.

Serve the warm apple wontons with warm caramel sauce.