Insert chopsticks into stem ends of apples. In a saucepan over medium-low heat, combine caramel candies and soy sauce, stirring constantly until melted. In a food processor, combine peanuts, ginger and sugar. Pulse to chop peanuts into small granules. Do not over-process or peanuts will become butter.
Dip each apple in melted caramel, then roll in peanut mixture. Transfer apples to a parchment-lined sheet pan and refrigerate. Let apples sit at room temperature for 10 minutes before serving.