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Crunchy-bottomed toffee apples
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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.
Typical values per serving:
This recipe was first published in November 2017.