225g Brown sugar
25g Kerrygold Pure Irish Salted Butter
2 tablespoons golden syrup
110 ml water
½ teaspoon vinegar
6 dessert apples
6 wooden lollipop sticks
Nibbed hazelnuts or other nuts of choice
Remove the stalks and place the apples in a bowl of boiling water, remove and pat dry – this rinses off the wax and helps the caramel to stick.
Pierce the top of the apple and insert a lollipop stick in to each.
Prepare a tray lined with parchment paper to place the apples once coated.
To make the caramel, heat the pan and add the sugar and water over a moderate heat.
Once dissolved, stir in the vinegar, syrup and butter.
Bring to a boil and cook without stirring until it reaches hard-crack stage (138C) – to test this take a bowl of cold water and take a tiny spoon of the boiling caramel and drop in to the water. If it hardens on impact then it is ready. This should take around 10 minutes boiling time.
Once the toffee is ready, turn off heat and immediately dip each apple into the hot toffee, turning it around in the syrup so that each one is fully coated.
Immediately after, dip the coated apples into a bowl of nibbed hazelnuts or other toppings of your choice to decorate.
Leave to cool and harden before serving.