Blanche Vaughan's recipe for toffee apples with hazelnuts

Method

Step 1

Wash the apples and remove the stalks. Skewer each apple with a wooden stick, pushed down through the core. Lightly oil a baking tray.

Step 2

Dissolve the sugar in 110ml water in a pan over a moderate heat. When dissolved, add the vinegar, syrup and butter. Bring the mixture to the boil and boil rapidly for about 8-10 minutes. If you have a jam thermometer, the temperature at hard-crack stage will be 140°C. Otherwise, you can test it by putting a drop in a glass of cold water – if it hardens to a ball it is ready; if it is still soft and tacky, it will need longer. Be careful not to burn the mixture otherwise it will taste very bitter.

Step 3

When the toffee is ready, remove the pan from the heat and add the vanilla extract. Put the chopped nuts on a flat plate. Dip each apple into the toffee using the stick and twist around to cover completely. Allow the excess toffee to drip off before rolling the apples in the chopped nuts.

Step 4

Place the apples on the oiled baking tray and leave to cool and harden. They will be ready to eat in just a matter of minutes.