- sunflower oil, for greasing
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2-3 small crunchy apples
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- roasted chopped pecans (optional)
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- melted dark chocolate (optional)
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
For the toffee
- 200g golden caster sugar
- 50g golden syrup
Golden syrup is a clear, sparkling, golden-amber coloured, sweet…
- ½ tsp white wine vinegar
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 tbsp double cream
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.
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.
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.
Leave the slices to cool until hardened, then drizzle over some dark chocolate, if using. Leave to set, then enjoy.