- 12 dessert apples
- 12 wooden sticks
- 75g chopped nuts
- 75g sugar sprinkles
- 500g milk chocolate
- 500g white chocolate
- Insert the wooden sticks into the cores of the apples (washed and dried) at the stem. Place the chopped nuts and sprinkles on separate plates and set aside.
- Place the milk chocolate into a heatproof bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from the heat. Dip half of apples into the melted chocolate, turning to coat completely.
- Dip or roll in the chopped nuts, then place on a sheet of greaseproof paper. Repeat with remaining apples and melted white chocolate rolled in sprinkles.
- Leave the apples to set at room temperature until the chocolate is firm, at least 20 mins, before serving.
If you would like to make traditional style toffee apples, simply prepare apples by washing in hot water to remove wax, drying and inserting wooden sticks into each. Then to make 6 apples, gently melt 300g caster sugar in a pan until dissolved. Turn up the heat and stir until the sugar caramelises, remove and quickly place the base of the pan into cold water to stop it cooking and burning. Dip and twist to cover your apples before the sugar sets and rest on non stick baking parchment to cool and harden.