Push a stick into each apple.
For the sesame seed apples, combine the sugar with 50ml (2fl oz) of water over a low heat and allow the sugar to dissolve. Add the vinegar, golden syrup and butter into a pan. Stir with a wooden spoon on a medium heat to melt, then bring to the boil. Boil for 5-6 minutes. To test if the toffee is ready, put a drop of the mixture into water to see if it hardens. Remove from the heat, add the sesame seeds (or, for a classic toffee apple, you can leave these out) and swirl the pan. Dip into the toffee to coat. Let any excess drip off. Put on an oiled baking tray to cool for 10 minutes.
For the chocolate-coated apples, melt the chocolate in a bowl set over a pan of simmering water. Dip each apple into the chocolate to coat, and sprinkle with nuts. Put on a tray in the fridge to set.
This is an adult recipe containing nuts and sesame seeds so care should be taken when serving to children.
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