1. Melt butter in a medium skillet over moderate heat. Add pumpkin seeds and cook, seasoning with salt, stirring, until golden and puffed, about 4 minutes. Transfer to paper towels to drain. Place seeds nuts, coconut, and chocolate chips in separate shallow bowls, for toppings.
2. Wash apples and dry. Push a stick into stem end of each. Brush a large baking pan with oil.
3. Melt caramels with 1/4 cup water in a small saucepan over moderate heat, stirring until smooth. Working with one apple at a time, dip into caramel, coating halfway up sides. Immediately roll apple in 1 topping, evenly covering caramel, and transfer, stick end up, to prepared pan. Repeat with remaining ingredients. (Can be made 1 day ahead and stored at room temperature.) Makes 12 servings.