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Todays recipe:

Toffee Apples

A fall classic from James Stockdale of The British Kitchen

For Halloween, we're making toffee apples (without razor blades) with James Stockdale of The British Kitchen. He shows us how to make toffee and the best way to get it on an apple.

This is quite different from the American "carmel apple", which involves butter and cream. Some folks in our office said James' version actually tastes a bit like the Chinese tanghulu.

Serves: 6-8 apples

Cuisine: British

Cooking Time: 30 minutes

The Ingredients

You'll need: 400 grams of white sugar, apples, 60 grams of golden syrup, 100 milliliters of water, 100 grams of almonds, popsicle sticks, and a thermometer, preferably a mercury one if possible, as those are more accurate.

James recommends buying apples that are a bit on the sour side to match against the sweet toffee taste. You can buy the golden syrup at Citysuper and Avocado Lady.

Serves: 6-8 apples

Cuisine: British

Cooking Time: 30 minutes

Stab the apples with the popsicle sticks. Make sure these are in tight. You don't want to get third-degree burns when an apple falls off the stick and splashes into a pot of boiling toffee.

Serves: 6-8 apples

Cuisine: British

Cooking Time: 30 minutes

Roasted

James likes to roast his almonds a bit. About 8 minutes at 175 degrees Celsius should do the trick.

Serves: 6-8 apples

Cuisine: British

Cooking Time: 30 minutes

Cut up the almonds. Uneven chunks are fine, as they'll give a nice texture to the bite.

Watch your fingers!

Serves: 6-8 apples

Cuisine: British

Cooking Time: 30 minutes

Toffee Talk

Next we'll start making the toffee. First, toss the sugar into an empty pot.

Serves: 6-8 apples

Cuisine: British

Cooking Time: 30 minutes

H20

Add in the water, then put the pot over a low-medium flame.

Serves: 6-8 apples

Cuisine: British

Cooking Time: 30 minutes

Stir the mixture around until the sugar dissolves evenly.

Serves: 6-8 apples

Cuisine: British

Cooking Time: 30 minutes

That Sizzzurp

Once the sugar water is simmering, ooze in the golden syrup. James recommends wearing long sleeves and keeping children out of the kitchen while making the toffee...

Toffee: More Dangerous Than You Think

Serves: 6-8 apples

Cuisine: British

Cooking Time: 30 minutes

Making Crack

Put the thermometer in the pot and wait for the temperature to reach 153 degrees. This is called "the hard crack" in candy-making terms, meaning there is little water left in the syrup. Five degrees hotter and the toffee could burn. Five degrees colder and the toffee doesn't harden well.

Keep your eye on the toffee until it hits 153. Once it does, immediately remove the pot from the fire.

Serves: 6-8 apples

Cuisine: British

Cooking Time: 30 minutes

Gotta move fast now. Roll the apples into the toffee immediately because the toffee cools quickly. Don't roll all the apples at the same time, because you need to add the almonds while the toffee is still sticky.

Serves: 6-8 apples

Cuisine: British

Cooking Time: 30 minutes

Drip

You want an even coating of toffee on your apple. If your toffee begins to cool, put it back on the fire and let it get back to 153 degrees.

You can get about 6-8 apples (depending on their size) from this recipe.

Serves: 6-8 apples

Cuisine: British

Cooking Time: 30 minutes

After coating the apple, roll the apple around in the diced almonds.

Serves: 6-8 apples

Cuisine: British

Cooking Time: 30 minutes

Done

There you have it. Toffee apples. There's three layers of crunch when you bite into these: the almond, the toffee, and the apple. The roasted almond flavor mixes with the sour apple, and as you chew, the super sweet toffee takes over.

If you wanted to do the caramel version with cream and butter, James suggests this recipe.

Happy Halloween.

Serves: 6-8 apples

Cuisine: British

Cooking Time: 30 minutes

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