A lovely lazy day treat made from apples, natural cane sugar, salt and a crunchy coating of seeds and nuts. The toffee-dipped apples have a beautiful, opaque, deeply golden coat that, when rolled in a medley of roasted crushed walnuts, sunflower, sesame and poppy seeds, gives each bite an unforgettable taste and texture. Simple, quick, all natural, and nibbled off a stick…really, what more could you want?
4 cups natural cane sugar
1 cup warm water
10 wooden chopsticks
½ cup walnuts, lightly toasted and crushed
¼ cup sunflower seeds
2 tbsp poppy seeds
2 tbsp roasted sesame seeds
Push the chopsticks into the apple core.
In a small bowl, combine the crushed walnuts and seeds. Add a pinch of sea salt and stir to combine. Tip the mixture out onto a work surface lined with baking paper.
Place the sugar and the water into a saucepan and swirl the pan carefully until the sugar has dissolved.
Turn up the heat to high and add a pinch of salt. Bring to the boil and then reduce heat and cook for approx. 15 minutes until it turns a deep golden colour.
Working quickly but carefully, dip and swizzle your skewered apples in the hot toffee mixture, hold it over the saucepan to let the excess drip off then carefully roll the apples into the crushed nut and seed mixture – you might find that with the first few apples the toffee is too hot and the nuts and seeds won’t easily stick to the surface of the apples. Let the coated apples sit for a few minutes before rolling in the nuts if this is the case. In the other instance that the toffee starts to get too hard for dipping the apples, return the pan to a low heat and stir until it’s runny enough. Place apples on a baking tray lined with baking paper and leave to cool completely.
Makes 10 toffee apples