Studded with crunchy nuts, these grown-up toffee apples work well for a Halloween or Bonfire Night party recipe.
Push the wooden sticks halfway into the apples at the stalk end.
Dissolve the sugar and water in a thick-bottomed pan over a gentle heat.
Add the butter and syrup to the mixture and bring to the boil. Continue to boil, without stirring, until the toffee reaches 140C/275F (use a sugar thermometer to measure this).
Remove the pan from the heat and gently stir in the nuts.
Carefully dip each apple into the toffee, making sure each apple is well coated, and set aside to harden on a baking try lined with non-stick parchment.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.