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Toffee apple pops with choocolate and nut dips

Toffee apple pops

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • More effort
  • Makes 8-10

Try this bite-sized take on a classic sweet treat - the toffee apple. Top with melted chocolate, chopped nuts, or hundreds and thousands

Nutrition: per serving (10)


  • sunflower oil , for greasing
  • 2-3 small crunchy apples
  • roasted chopped pecans (optional)
  • melted dark chocolate (optional)

For the toffee

  • 200g golden caster sugar
  • 50g golden syrup
  • ½ tsp white wine vinegar
  • knob of butter
  • 1 tbsp double cream


  • STEP 1

    Grease a large baking tray, a spatula and a metal tablespoon with oil. For the toffee, put the sugar, golden syrup, vinegar and butter in a small saucepan and heat gently until the sugar has dissolved.

  • STEP 2

    Meanwhile, cut the apples into chunky slices, about 1cm thick, and push a lollipop stick or wooden skewer through the edge so that the point reaches the centre – if your skewers are very long, cut them in half before using.

  • STEP 3

    Once the sugar has dissolved, turn up the heat and bring the mixture to the boil. Pop in a sugar thermometer and bubble until the temperature reaches 148C. Quickly remove from the heat and stir in the cream using the oiled spatula. Leave the toffee to cool and thicken a little, then hold the apple skewers over the pan, one at a time, and spoon over some of the toffee to thickly coat one side of the slice. Let any excess drip off around the edges, then transfer to the prepared tray, toffee-side up, and sprinkle with some chopped pecans, if using. If the toffee in the pan becomes too firm, gently heat to re-melt it.

  • STEP 4

    Leave the slices to cool until hardened, then drizzle over some dark chocolate, if using. Leave to set, then enjoy.

Goes well with

Recipe from Good Food magazine, October 2014


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