Toffee Apples and Pears make the best snack when it comes to Halloween and Bonfire Night. Sweet crunchy fruit coated in brittle toffee and dipped in chopped hazelnuts and pretzels aren’t just for kids, the adults will love them too!
Prep Time:15 mins
Total Time:30 minutes
Cuisine:British / American
400g (2 cups) golden caster sugar
4 tablespoons golden syrup
1 teaspoon balsamic vinegar
25g (2 tablespoons) butter
25g (1/2 cup) chopped pretzels
75g (1/2 cup) chopped toasted hazelnuts
Pour boiling water in a large bowl and dunk the fruit a couple at a time, removing them within seconds of being dunked in the water. This will remove the wax coating from the skin of the fruit and allow the toffee to stick to the skin and coat evenly. Dry the fruit thoroughly.
Line a baking tray with greaseproof paper and set aside. Push lollipop sticks into the apples and pears.
In a medium heavy based saucepan, add 10ml water and the golden caster sugar and heat gently until the sugar has dissolved. Bring to the boil and add the golden syrup, vinegar and butter and allow to boil for approx 12 minutes until the temperature reaches 150C on a sugar thermometer. This is the correct temperature for the sugar syrup to set around the fruit and crack when bitten into. Test by dropping a small amount of sugar syrup into a bowl with cold water and if it forms into hard brittle threads then its ready.
Remove the saucepan from the heat and then dunk the apples rotating them in the pan until fully coated and then immediately dip into the chopped hazelnuts or pretzels and place on the baking sheet up right to set. Repeat until all the fruit have been coated. Note: if the toffee feels like it is stiffening then place back onto a low heat to melt it back down taking care not to burn it. Once all toffee apples and pears have been coated and dipped, remove the lollipop sticks.
Cut small strips of baking paper and place a couple over the hole and then push the stick into the original hole of the lollipop stick. Shape the ends of the baking paper into leaves and crinkle the paper slightly, if you like. Serve on the same day
1. Mis en Place- get all your elements ready before tackling these.
2. The toffee will be red hot so adults only to make this. Don’t let it drip on your skin as it will burn!
3. Work quickly after coating in the toffee to then dip in the hazelnuts and/or pretzels as the toffee does set quickly.
4. The size of twigs in my images are purely for aesthetic purposes. You’ll need much thicker ones if you actually want to use them to lift the apples and pears. The baking paper stops any dirt going into the fruit.