STICKY TOF­FEE HAZEL­NUT AP­PLES

MAKES 8 READY IN 15 MINS + SET­TING

Essentials - - Kids Kitchen -

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

98G CARBS

✱ ✱

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.