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Recipe of the Month

Nutty toffee apples

Makes 6


  • 6 Cox apples
  • 6 small wooden ice lolly sticks
  • 225g granulated sugar
  • 110ml water
  • 30g 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.
  • You can also cover your toffee apples with desiccated coconut or chocolate sprinkles.