Crunchy maple toffee apples
Preparation time: 15 minutes, plus cooling
Cooking time: 15 minutes
- 8 small eating apples (such as Cox)
- 400g caster sugar
- 150ml apple juice
- 100ml maple syrup
- 1 tsp cider vinegar
- 150g chopped nuts and dried fruit
You will also need
8 cake pop sticks or strong twigs wrapped with baking parchment at one end.
- 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 fruit and nut 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.
Recipe provided by Waitrose, visit their page for more bonfire inspiration
Warm toffee martini
- 330g Toffee Apple Cider
- 50g lime juice, freshly squeezed
100g lemon vodka
Place all the ingredients in a pan over a low heat and leave to infuse for 30 minutes. Pour the warm liquid into a warmed martini glass and garnish with a caramelised apple slice.
For more cocktail ideas visit Heston's recipe pageLast modified: June 10, 2021