Crunchy-bottomed toffee apples

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Makes:12


    12 essential Waitrose Mini Apples, stalks removed, washed
    50g sesame seeds, toasted
    50g pecans, toasted and chopped
    400g caster sugar
    350g golden syrup

    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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