225g brown sugar
2 tbsp. golden syrup
4 tbsp. finely chopped mixed nuts, such as walnuts, hazelnuts and almonds
6 wooden sticks
Wash apples and remove stalks. Stick a wooden stick halfway through each apple, from the top. Dissolve the sugar in 110ml water in a pan over low heat. Add the butter and golden syrup and boil. Keep cooking, without stirring, until the toffee mixture has reached 170°C (using a sugar thermometer). Check regularly as the mixture will thicken quite rapidly. Remove the pan from the hob and stir in the nuts. Quickly and carefully dip each apple into the mixture, so it is completely coated. Remove on to baking parchment and let them set.
Other apple recipes in our Sept/Oct 2012 issue include:
• Apple and Blackberry Lattice Tart
• Apple and Almond cake
• Toad in the hole with apple
• Pork cutlet with apple mash
• Traditional spiced apple sauce
• Dried apple rings
• Apple crumble pie
• Apple mulled wine
Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.