6 small Granny Smith apples
2 cups caster sugar
1 tsp white vinegar
1/4 cup golden syrup
2 Tbsp flaked almonds, toasted
Allow 15 minutes cooling
Line an oven tray with baking paper. Insert a thick bamboo skewer into top of each apple and set aside.
Put sugar and water in a medium saucepan over a low heat and cook, stirring continuously, until sugar has dissolved. Add vinegar and golden syrup and bring to a boil. Boil for 10 minutes or until mixture reaches 150ºC (hard-crack stage) on a sugar thermometer and has turned dark amber. (If you don’t have a thermometer, drop 1 tsp of hot syrup into a glass of cold water; if it sets rock-hard immediately, it’s ready.) Remove from heat and set aside to cool for 1 minute.
Dip apples, 1 at a time, into hot syrup to coat well, then put on prepared tray. Once toffee has set firmly, re-dip 1 apple in toffee mixture, immediately scatter with almonds, then return to tray. Repeat with remaining apples, toffee and almonds. If toffee in pan is becoming too hard to work with, reheat pan over a medium heat until toffee becomes runny again. Set dipped apples aside for 15 minutes or until completely cooled and caramel is hard. Serve.