Adding a little seaweed to sweet treats can help to make them healthier. In this case, it also gives the toffee apples a salted caramel twist by taking an edge off the sweetness. So rustle up a batch and get building that bonfire! Remember, remember the 5th of November... Kombu, Shony and Dulse. (That's how it goes right?)
Thanks to Gina Mackay for the recipe.
Makes: 7 apples
Time: 1 hours 25 mins
7 eating apples
225g light brown soft sugar
6tbsp golden syrup
170g unsalted butter, cubed
1/2tsp vanilla extract
1 heaped tsp Shony seaweed
1. Blanch the apples in a large bowl of boiling water for 30 seconds to remove the waxy coating. Dry the skins thoroughly with kitchen paper, and twist off any stalks.
2. Push a lolly stick or wooden skewer into the stalk end of each apple.
3. Line a baking tray with nonstick baking paper.
4. Put the sugar into a large saucepan with the syrup, butter and vanilla. Heat slowly over a medium heat for around 8 minutes, or until the sugar has dissolved.
5. Increase the heat, bringing the mixture to a rolling boil. Add a sugar thermometer and boil for around 8 minutes or until the thermometer reaches 140°C ‘hard crack’ stage.
6. Remove the caramel from the heat and stir through the seaweed.
7. Submerge and twist each apple into the caramel, and place on your baking tray to harden.
8. Allow the coated apples to set for 1 hour before serving.