Crunchy-bottomed toffee apples
12 essential Waitrose Mini Apples, stalks removed, washed
50g sesame seeds, toasted
50g pecans, toasted and chopped
400g caster sugar
350g golden syrup
YOU WILL ALSO NEED
12 lolly sticks
1 Push a lolly stick into the top of each apple and line a tray with non-stick baking parchment. Tip the sesame seeds and chopped nuts into separate bowls.
2 Place the sugar, golden syrup and 400ml cold water into a saucepan, heat to a simmer, stirring until the sugar has dissolved. Turn up the heat and boil until the mixture reaches 146°C, or hard crack stage. Remove from the heat.
3 Carefully dip the apples into the hot toffee and swirl to coat. If the pan is too shallow use a spoon to coat. Dip the bottoms of each into the sesame seeds or nuts. Place on the lined tray and leave until set.
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