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Clean your apples in a bowl of boiling water then dry thoroughly with paper towel. Insert a gnarly twig into the top of each apple and place on a sheet of baking parchment for later.
Heat the caster sugar with 100ml water in a heavy-bottom saucepan until the sugar has completely dissolved, using a swirling motion to help the sugar dissolve into the water (don't be tempted to stir with a spoon at this point as it'll crystallize the sugar).
Add the golden syrup and a splash of vinegar to the caramel and boil until it reaches 'hard-crack' stage. If you have a sugar thermometer your caramel is ready when it hits 150C. If not, test the caramel by drizzling a little into a bowl of cold water. If it hardens instantly then it's ready to use
Turn heat right down so that your caramel stays warm but doesn't continue to cook. Using the twig as a handle, carefully dip each apple into the caramel so that it is evenly coated, let the excess caramel drip off slightly then return the toffee apple to the baking parchment. Now's the time to sprinkle the warm toffee apple with nuts (optional).
Repeat with all the apples a leave to set in a cool place. These beauties are best enjoyed with gloved hands in front of a toasty roaring fire.