In a medium skillet, melt the butter over medium heat. Add the apples, brown sugar, and spices and cook down until the apples are soft, approximately 10-13 minutes minutes. Remove the apples from the skillet into a bowl, leaving the sauce behind in the pan.

Continue to reduce the sauce over low-medium heat, until it thickens into a caramel sauce. Stir in the chopped walnuts, remove from heat, and set aside.

On a clean work surface or cutting board, place one wonton wrapper so that a corner is facing you (it should look like a diamond). Add a large teaspoon of the apple mixture to the center of the wonton wrapper. Using your finger, rub the edges of the wrapper with water. Fold the wrapper in half, away from you, to create a triangle, pressing on the edges firmly to seal. Continue this process with the remaining wrappers.

Add canola oil to a large heavy-bottomed skillet, approximately 3/4" high. Heat the canola oil in a over medium-high heat. Working in small batches of 4, fry the wontons until golden brown and crispy, about 2 minutes. Remove to a paper-lined plate to drain.

Serve immediately with walnut caramel sauce and vanilla ice cream.