Toffee apples are such a classic. The Food & Home Entertaining team cannot stop eating this delicious variation – almond-studded toffee apples. It is quick, easy and perfect for any occasion. Sweets for my sweet? Yes, please!
Recipe and styling by Sarah Dall
Photograph by Christoph Heierli
Almond-studded toffee apples
- 6 small Granny Smith apples
- 400g (2 cups) sugar
- 250ml (1 cup) water
- 5ml (1 tsp) vinegar
- 45ml (3 tbsp) golden syrup
- 50g flaked almonds, toasted
Place a sheet of greaseproof paper on a baking tray. Press a bamboo skewer into the top of each apple and set aside on the tray.
Place the sugar and water in a medium pot over low heat, and stir continuously until the sugar has dissolved.
Add the vinegar and syrup, and bring to a boil. Boil until the syrup reaches 150ºC (hard-crack stage) on a sugar thermometer and has turned a dark golden-brown caramel colour. If you don’t have a thermometer, test the syrup by dropping 5ml (1 tsp) syrup into cold water. If it sets rock hard immediately, it is ready. Remove from heat and allow to cool for 2 minutes.
Dip the apples in the syrup and swirl around until fully coated. Remove from syrup and place on greaseproof paper. Scatter over almonds and set aside until completely cooled and caramel has hardened.