- 8 small apples (red apples for sweeter result, granny smiths work for a more bitter taste)
- 400g caster sugar
- 150ml apple juice
- 100ml maple syrup
- 1 tsp cider vinegar
- 150g Walnuts (or pecans work well too) roughly chopped
You will also need
8 cake pop sticks , wooden skewers (like the ones used for kebabs) or thick twigs (wrapped in baking parchment)
- Wash the apples and dry thoroughly with kitchen paper. Remove the stalks and push a lollipop stick about halfway into each apple in their place. Transfer to a baking tray lined with baking parchment.
- Pour the sugar into a large, heavy- based pan and warm over a low heat until dissolved. Carefully add the apple juice, maple syrup and vinegar and stir. Increase the heat, bring to the boil and cook for 7–8 minutes until the toffee reaches 140°C. To check, use a sugar thermometer or drop a small spoonful into a bowl of cold water — the toffee should set instantly.
- Take the pan off the heat and stir in the sprinkle mix. Dip each apple into the toffee, let any excess drip back into the pan then place on the baking tray. Repeat with the remaining apples. Leave to cool completely.