Studded with crunchy nuts, these grown-up toffee apples work well for a Halloween or Bonfire Night party recipe.
6 Cox apples
6 small wooden ice lolly sticks
225g/8oz granulated sugar
110ml/4fl oz water
30g/1oz butter
2 tbsp golden syrup
4 tbsp finely chopped mixed nuts
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.
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