Toffee Apples and Pears make the perfect snack for Halloween or Bonfire night. Crunchy fruit encased in a decadent layer of toffee and dipped in a choice of chopped hazelnuts or crushed pretzels. These are so good that they aren’t only for the kids.
Toffee Apples are a treat lodged in most of our memories eating them as a kid wrapped warm with our mitts on and crunching into them whilst kicking Autumnal leaves. You can now make this delectable treat at home and customise them to suit your taste!
Prep work goes a long way
This is a really easy way to make toffee apples but because of the high temperature that toffee gets to I recommend lining all your ducks in a row before starting. By that I mean get organised and prep your ingredients. We call this mis-en-place. Weighing out the ingredients and getting all the things you’ll need ready.
Prep your apples and pears.
The waxy coating of the fruit needs to be removed and if kept on the toffee won’t stick to it. But it's easy to remove. Just put your fruit into a large bowl. Boil a large kettle of water. Pour the boiling water over the fruit and after a couple of seconds of the fruit being submerged, remove the fruit quickly (either drain it or spoon them out) and dry thoroughly with a cloth.
Prep your ingredients.
Weigh out the ingredients for the toffee and place near your stove top within easy reach. Chop your nuts and pretzels really finely (alternatively place pretzels into a zip-lock bag, seal and crush with a rolling pin.)
Prep your utensils.
To make the toffee on the stove you only need a saucepan and a candy thermometer as the sugar syrup needs to heat up to 150C to get to the hard crack stage. If you don’t have a sugar thermometer then boil for approx 12 minutes ad spoon a tiny amount into a bowl of cold water and if it forms hard threads immediately, then it's ready.
Also set out a baking tray lined with baking paper and place your chopped nuts and pretzels in two separate bowls next to the tray.
There you have it- you are all set to make these lil’ beauties. The steps above allow you to work quickly and efficiently as it's a surprisingly quick process making these.
Making these beauties
Once the sugar has melted and the sugar syrup has reached the correct temperature of 150C, the toffee is at the correct temp that when put in contact with the fruit, it will harden into a hard shell which is exactly what we want. We want that brittle exterior to crack when bitten. Pure joy!
When you get to dipping the fourth piece of fruit I noticed the toffee thickening and not coating so well. At this point place the pan back onto low heat on your stove and heat it again to the correct temp, you will see it liquidify before your eyes ready to dip again.
By having your chopped/crushed nuts and pretzels next to your lined baking tray, it makes it super easy to dip the toffee coated apples and then set on the tray to cool and harden (this happens quickly meaning you have to work quite quickly)
Customise your Toffee Apples and Pears
Here’s the thing about these... you can totally dip these into whatever you want.
Alongside the chopped hazelnuts and crushed pretzels, here are other things you might prefer to dip them into.
- Melted chocolate
- Crushed Graham Crackers or Digestives
- Crushed oreo cookies
- Chopped pecans with a sprinkle of flaked sea salt.
You know what I mean- you can put WHATEVER you fancy on these babies! Or leave it will just the toffee. Totally fine too.
My favourite combination has to be the Toffee dipped pears with crushed hazelnuts. I mean those three flavours together are seriously epic!!
If you want some other Autumn inspired recipes then feel free to check out these:
Pecan Maple Shortbread Cookies. Recipe found here.
Apple Cider Caramel Cupcakes. Recipe found here.
Caramel Sheet Cake with Browned Butter Cream Cheese Frosting. Recipe found here.
Toffee Apples and Pears
- 4 apples
- 4 pears
- 180 ml water
- 400 g caster sugar
- 80 g golden syrup
- 1 tsp balsamic vinegar
- 25 g unsalted butter
- 25 g pretzels, chopped
- 75 g toasted hazelnuts, chopped
- 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 fruit's skin 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 it 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 boil for approximately 12 minutes until the temperature reaches 150°C (302°F) 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 it's ready.
- Remove the saucepan from the heat, 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 upright to set. Repeat until all the fruit have been coated. Note: if the toffee feels like it is stiffening, then place it 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, place a couple over the hole, and then push the stick into the lollipop stick's original hole. Shape the ends of the baking paper into leaves and crinkle the paper slightly, if you like. Serve on the same day.
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.