Almond Toffee Apples

Cook Time 30 minutes

Servings makes 12

Ingredients

10-12 small apples, I like pink lady (the smaller, the better)

2 cups (450g) caster sugar 

40g glucose syrup

1 tsp white vinegar 

3 drops red dye

Toasted flaked almonds

Method

Place the apple in a large bowl and cover with boiling water for a minute, this will help melt off any wax on the apples. Dry and set in fridge until ready to coat. Insert skewers into the tops of each apple.

Line a tray with baking paper.

In a saucepan add the sugar, glucose and white vinegar. Bring to the boil, stirring to ensure the sugar dissolves evenly. Keep boiling until the sugar reaches 145-150°C. Use a confectionery thermometer for this. It needs to be at this temperature to ensure the sugar hardens and cracks easily once set over the apples.

Once it reaches the right temperature, remove off the heat and stir in the red food colouring.

While the toffee is hot, dunk each apple in to the mixture. Rolls and dip into the almonds and then place on the tray to set.