Ingredients
6 cox's apples
6 wooden sticks (like ice-lolly sticks)
225g/8oz granulated sugar
110ml/4fl oz water
30g/1oz butter
2 tbsp golden syrup
4 tbsp mixed nuts, finely chopped

Method
1. Push the wooden sticks halfway into the apples at the stalk end.
2. Put the sugar and water in a thick-bottomed pan and dissolve the sugar over a gentle heat.
3. Add the butter and syrup and bring to the boil. Boil without stirring until the toffee reaches the soft-crack stage or 290C - measure this on the sugar thermometer.
4. Remove from the heat and gently stir in the nuts.
5. Dip each apple into the toffee, one by one. Make sure each apple is well coated and leave to harden on a baking try lined with baking parchment.