Toffee apples with chocolate, hazelnuts and sesame seeds recipe

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  • Serves Makes 12
  • 5 mins to prepare and 10 mins to cook
  • 233 calories / serving
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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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  • Ingredients

  • 12 small red-skinned apples
  • 12 lollipop sticks
  • For sesame seed toffee apples

  • 200g (7oz) demerara sugar
  • 1tsp balsamic vinegar
  • 2tbsp golden syrup
  • 20g (¾oz) butter
  • 30g (1oz) sesame seeds
  • For chocolate-coated apples

  • 200g (7oz) plain chocolate (50% cocoa for best results)
  • 2tsp (per apple) roasted chopped hazelnuts
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  • Energy 981kj 233kcal 12%
  • Fat 9.5g 14%
  • Saturates 4g 20%
  • Sugars 37.9g 42%
  • Salt 0g 1%

of the reference intake
Carbohydrate 38.1g Protein 1.9g Fibre 2.9g

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