Shony Seaweed Toffee Apples
Add Shony seaweed to your toffee apples this bonfire night to make them that bit healthier. Take the edge off the sweetness, leaving a salted caramel twist.
TIME 5 MINS PREP, 20 MINS COOKING
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.
- 1 tsp Shony
- 7 eating apples
- 225g light brown soft sugar
- 170g unsalted butter, cubed
- 6tbsp golden syrup
- 1/2 tsp vanilla extract
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 extract. 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 Shony 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.