sunflower oil, for greasing
2- 3 small crunchy apples
100 g roasted chopped pecans (optional)
100 g dark cooking chocolate melted (optional)
For the toffee
200 g golden caster sugar
50 g golden syrup
½ tsp white wine vinegar
1 tbsp butter
1 tbsp thickened cream
- Grease a large baking tray, a spatula and a metal tablespoon with oil. For the toffee, put the sugar, golden syrup, vinegar and butter in a small saucepan and heat gently until the sugar has dissolved.
- Meanwhile, cut the apples into chunky slices, about 1cm thick, and push a lollipop stick or wooden skewer through the edge so that the point reaches the centre – if your skewers are very long, cut them in half before using.
- Once the sugar has dissolved, turn up the heat and bring the mixture to the boil. Pop in a sugar thermometer and bubble until the temperature reaches 148C. Quickly remove from the heat and stir in the cream using the oiled spatula. Leave the toffee to cool and thicken a little, then hold the apple skewers over the pan, one at a time, and spoon over some of the toffee to thickly coat one side of the slice. Let any excess drip off around the edges, then transfer to the prepared tray, toffee-side up, and sprinkle with some chopped pecans, if using. If the toffee in the pan becomes too firm, gently heat to re-melt it.
- Leave the slices to cool until hardened, then drizzle over some dark chocolate, if using. Leave to set, then enjoy.