STICKY TOFFEE HAZELNUT APPLES
MAKES 8 READY IN 15 MINS + SETTING
8 Braeburn apples
500g demerara sugar 75g unsalted butter
225g golden syrup
2tbsp white wine vinegar 60g chopped toasted hazelnuts
1 Wash and dry the apples, then insert a wooden stick or fork through each core.
2 Gently heat the sugar, butter, syrup, vinegar and 150ml water in a pan. Stir until the sugar dissolves, then carefully turn up the heat and boil until it becomes deep golden and smells like caramel.
3 Remove from the heat and dip each apple in the toffee and twist. Let any excess drip off, then dip the bottoms into a plate of nuts. Leave to cool and set on a sheet of greaseproof paper.
527 CALS PER SERVING
13G FAT 5G SAT FAT