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    Nutty Toffee Apples

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    Nutty Toffee Apples

    Smaller apples are best for this - I usually use a bag of Cox's of uniform size. If any of your guests have nut allergies, coat a few of the apples in the caramel before adding the nuts.

    Serves: 8


    • 8 apples
    • 400g caster sugar
    • 75g chopped nuts


    1. Cover a baking sheet or large plate with silicone paper. Spear each apple with a toffee apple stick or a fork, pressing it into the centre.
    2. Heat the sugar with 200ml water in a heavy-based pan until dissolved. Bring to a simmer, without stirring, and cook to a pale golden caramel.
    3. Remove from the heat and add the nuts. Dip each apple into the caramel and swirl to coat. Place upside down on the baking sheet. Leave to cool and set.

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