Step 1

Preheat oven to 275°. Pulse pistachios and 1½ tsp. sugar in a food processor until nuts are the size of split peas. Add sesame seeds and 1 Tbsp. miso; continue to pulse until incorporated and no clumps of miso remain. Spread evenly on a rimmed baking sheet. Bake until lightly browned, 15–20 minutes; let cool.

Step 2

Meanwhile, insert ice-pop sticks into top of each apple, then push into center of apple. Spray a large plate or small baking sheet with nonstick spray.

Step 3

Bring corn syrup, 1 cup sugar, and 2 Tbsp. water to a boil in a medium saucepan, stirring to dissolve sugar. Continue to boil, brushing down sides of pan with a damp pastry brush and swirling pan occasionally (do not stir), until caramel is light amber, 5–7 minutes.

Step 4

Carefully add cream and salt and whisk to combine; caramel will bubble up vigorously and may seize, but will become smooth again after whisking. Transfer to a medium bowl. Working quickly, whisk remaining 1 Tbsp. miso into caramel. Tilt bowl so caramel pools on 1 side. Coat sides and bottom of each apple with sauce, letting excess drip back into bowl. Roll base of apples in pistachio mixture, then transfer to prepared plate. Let cool 30 minutes.

Step 5

Do Ahead: Apples can be assembled 1 day ahead; cover loosely with plastic wrap and chill. Let come to room temperature before serving.