By Harriet Mallinson | Published on October 27, 2017
Autumn may bring with it the celebrated pumpkin but it also welcomes apple harvest time.
These rounded orbs of vitamin-filled goodness are best picked around this time of year, hence why, in the northern hemisphere, the fruit has become a common treat at autumn festivals.
For many years now, Halloween and Guy Fawkes Night (in the UK) have become associated with toffee apples – whole apples smothered in a hard toffee or sugar candy coating. For many of us they may bring back fond childhood memories, but this doesn’t mean they should just be a treat for kids.
This popcorn-inspired recipe from healthy snack food brand, Metcalfe’s Skinny, teaches you how the create the autumn delight, with options to use a fool-proof ‘cheat’s salted caramel’ or to make your own salted caramel from scratch. To top off the deliciousness your apple will be rolled in Metcalfe’s salted caramel popcorn, which has at least 30% less saturated fat than average salted caramel popcorn and no artificial flavours.
500g shop bought dairy toffees
50ml double cream
1/4 tsp good quality rock salt (crushed)
8 apples & 8 lollipop sticks
Metcalfe’s skinny Salted Caramel Popcorn
Step 1: Wash the apples under a hot tap and dry completely (this will wash off any waxy residue that will prevent the caramel from sticking).
Step 2: Place a lollipop stick in the top of each apple and then place a baking tray in the freezer to cool it, this will prevent pools of caramel at the bases of the apples.
Step 3: Place the toffees and the double cream in a saucepan over a low to medium heat and continually stir until melted, combined and runny enough to coat the spoon, then add the rock salt and mix until dissolved.
Step 4: Dip the apples in the caramel, coating as evenly as possible and allowing any excess to drip off before placing on your cooled baking tray that has now been lined with greaseproof paper.
Step 5: Pop the apples in the fridge for a few minutes to allow the caramel to set slightly.
Step 6: Pour a bag of Metcalfe’s skinny Salted Caramel popcorn into a bowl and then either dip the apples into the popcorn to coat.
Step 7: Allow to set in the fridge before serving.
– RELATED: 5 Nutritious Fall Foods For A Healthier You –
500g granulated sugar
125ml double cream
1/4 tsp rock salt
Step 1: Put the sugar and water in a clean saucepan and place over a medium heat.
Step 2: Stir with a wooden spoon until the sugar has dissolved and stars to boil.
Step 3: Remove the spoon and stop stirring whilst the sugar boils. You can swirl the saucepan to ensure it evenly caramelises.
Step 4: When it reaches a deep amber colour and the bubbles have become really small on the surface of the caramel add your double cream whilst stirring at the same time. (This will bubble aggressively and create a lot of steam so keep your face away from the pan).
Step 5: Stir in the salt then allow the caramel to cool slightly, it should thicken too.
Step 6: Prepare & dip the apples in the same way as the other recipe.
Harriet is Editor of MACROS and perfectly capable of eating an entire log of goat’s cheese in one sitting.