Add sugar and corn syrup to medium heavy-bottomed saucepan set over medium heat. Without stirring, cook for 8 to 12 minutes or until sugar is melted and mixture is uniformly golden brown. If sugar is browning unevenly, gently swirl pan.

Carefully pour in 1/4 cup cream (cream will bubble vigorously when added). Whisk slowly until blended. Bring back to a boil, stirring occasionally for 2 to 3 minutes or until thickened slightly.

Remove caramel from heat. Add butter, vanilla and sea salt. Let cool completely or serve warm. Caramel will thicken as it cools.

In microwave-safe bowl, stir together chocolate chips, remaining cream and coconut oil. Microwave on MEDIUM, stirring every 30 seconds, for 1 to 2 minutes or until smooth and melted.

Core and thinly slice apples. Toss with lemon juice to prevent browning. Lightly crush POPCORNERS^® Sea Salt in a resealable bag using rolling pin.

Arrange half the apples on serving dish, and layer with half the caramel, half the chocolate mixture and half the crushed POPCORNERS^® Sea Salt. Repeat layers 1 more time, ending with POPCORNERS^® Sea Salt and pomegranate seeds. Serve with remaining caramel and chocolate sauce on the side.