• In a medium bowl, mix together yogurt, cinnamon, and sugar.
• Spoon a scoop of the cinnamon yogurt into the bottom of two glasses or a mason jars.
• Drizzle a thin layer of caramel sauce over the yogurt and top with cinnamon sugar pecan pieces.
• Sprinkle on a layer of diced apples and top with pomegranate arils. 
• Top with another layer of yogurt, caramel and pecan pieces.

Apple Cider Caramel Sauce

• In a medium saucepan, heat sugar over medium heat. Stir frequently with a rubber spatula until sugar turns into a smooth amber-color liquid.
• Stir butter into sugar. Note that the mixture will bubble quite a bit with the addition of the butter. Stir for about 2 minutes, until butter is melted and incorporated into sugar.
• Stir the cream into the mixture (it will likely bubble more) and let the mixture come to a boil.
• Remove the saucepan from the heat and stir in cinnamon, salt, and apple cider.
• Store in a mason jar or tightly sealed container in the fridge until ready to use.

Cinnamon Sugar Pecans

• Preheat oven to 250 degrees and line a baking sheet with parchment paper.
• In a small bowl, whisk together egg white and water until frothy.
• In a separate small bowl, mix together sugar, cinnamon, and salt.
• Put pecan halves into egg white mixture until well-coated. Remove from egg white mixture and place in bowl with sugar, cinnamon, and salt. Coat pecans completely and place in single layer on prepared baking sheet.
• Bake at 250 degrees for one hour, stirring every 20 minutes or so. Remove from oven and let rest before chopping into smaller pieces.