In a thick bottomed, heavy duty pan, combine sugar, corn syrup, and water.
Cook over high heat until syrup reaches 234F. When syrup reaches 234F, turn your mixture on high and begin whipping egg whites. Don't stop cooking.
Cook until syrup reaches 252F. Turn off heat.
Slowly stream hot syrup into whipping egg whites. This needs to be done slowly so you do not collapse the egg white meringue.
Once all the syrup is added, continue whipping on high for four minutes.
After four minutes, turn mixer to low and add in powdered sugar/cinnamon/salt mix.
Add in browned butter. Mix on high for 30 seconds to incorporate all ingredients. Turn off mixer.
Layer nougat directly on top of apple pie caramels. Let nougat cool to touch. Cover with a lightly greased piece of parchment paper and let rest overnight.