Sweet Sticky Toffee Apples
ready in 30 min.
Line a baking tray with waxed paper or parchment paper. Wash and thoroughly dry the apples. Insert the wooden skewers about half way into the center of the apple. Set apples on tray until ready to coat.
Place the chopped nuts in a 9-inch pie plate.
Place a candy thermometer in a heavy saucepan. Over high heat; cook 3/4 cup cream, corn syrup, butter, and sugar to the firm ball stage (280º F), syrup will be golden in color. Remove from heat; carefully add the remaining cream and vanilla. Syrup will be extremely hot so avoid splatter.
Dip and turn each apple in the caramel syrup to thoroughly coat, letting excess drip off back into the saucepan. Dip or roll the apples in the chopped nuts. Repeat until all the apples are coated. Place apples on lined baking tray to cool. Serve.