Alix Caiger’s take on a classic Bonfire night treat
8 small eating apples (such as cox)
200g caster sugar
200g glucose syrup
150ml apple juice
100ml treacle syrup
1 tsp cider vinegar
150g pecan nuts, chopped
Clean the apples and set aside with lollypop sticks, twigs or forks stuck into them so you can dip them in the toffee.
Place the caster sugar, glucose and apple juice in a pan and bring to the boil slowly. Add in the treacle and butter and cider vinegar. Cook for 7–8 mins until the toffee reaches 140C. To check, use a sugar thermometer or drop a small spoonful into a bowl of cold water—the toffee should set instantly.
Remove from the heat and dip your apples in one by one, followed by a sprinkle of the chopped nuts. Set to one side on a greased piece of baking parchment to set.
Recipe: Alix Caiger