Nutty, Cinnamon Toffee Apples

You can make these with any apple you like, or even with pears. Using cinnamon sticks in the sugar infuses the caramel with a warm spiciness that even children take to. The nuts add a lovely crunch and a decorative touch.

Preparation time :	10 minutes
Cooking time :	30 minutes
Total time :	40 minutes

Makes: 6

Ingredients

6 Small apples
300g Soft, light brown sugar
2 Cinnamon sticks
2 tsp White wine vinegar
30g Unsalted butter
2 tbsp Golden syrup
50g Flaked almonds

Method

1. Make sure that your apples are thoroughly scrubbed to remove any waxy residue that may prevent the caramel sticking, then stud each one with a stick. Line a baking sheet with oiled foil.
2. Put the sugar in a heavy-based pan with 100ml cold water and the cinnamon sticks; heat gently to dissolve the sugar. When dissolved, bring the liquid to the boil and add the vinegar, butter and golden syrup. Boil for 15–20 minutes to the soft-crack stage (138°C on a sugar thermometer), which is when a little caramel dropped into cold water separates into strands that then harden.
3. Meanwhile, toast the nuts in a dry pan or in the oven until golden, so they are warm when you add them to the caramel. When it is ready, remove the cinnamon, stir in the nuts and take off the heat. Quickly dip each apple to coat. If the caramel becomes too hard, return to a gentle heat to melt. Leave to set on the baking sheet in a cool place.

Drinks recommendation

The Corker recommends - Grown-ups may well appreciate a warming glass of spicy-sweet Spanish brandy to help the toffee apples down.