#Recipe: Alternative #BonfireNight Toffee Apples

As a child I loved Toffee Apples. That sweet, sticky “crack” sound giving way to the tart crispness of a ripe apple. They were alway saved as a treat on a seaside trip. As such it’s one of my most vivid memories of childhood- the tickle of juice running down my chin as seawater wafted on the air, and overhead gulls wheeled and cried. Upon moving here to the UK I became aware that toffee apples were a treat for an altogether different occasion. They were a long-standing part and parcel of November 5th’s Guy Fawkes Bonfire celebrations along with parkin; treacle toffee and sparklers.

Never being one to settle for the “norm” I decided to do a twist on the familiar idea of the  “Toffee Apple”. It also provided me with a rather nice opportunity to try out some of Joe & Seph’s rather wonderful new caramel sauces. And so I present my take on bonfire toffee apples.

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Alternative Toffee Apples

Makes 6


6 Granny Smiths apples, cored

50g jumbo oats

25g chopped dates

25g dried pear, chopped

20g ground almonds

20g hazelnuts, toasted and chopped

3 heaped tablespoons Joe & Seph’s Salted Caramel sauce

To finish

Joe & Seph’s Salted Caramel sauce

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  • Preheat your oven to 180 degrees.
  • Score the apples with a knife halfway up and fully around. Be carefull not to slice them the full way through.
  • In a bowl mix the remaining ingredients until fully combined.
  • Stuff the apple cavities with the oat mixture until full. You can use a spoon but the easiest way I’ve found is just using (clean) hands. Messiest…but easiest.
  • Place the stuffed apples into an oven proof dish and place in your preheated oven, on a rack in the middle.
  • Bake for 35-40 mins depending on your apple texture preference. I prefer mine to be just the “soft-side of solid” (if that makes any sens?) so I bake for 35 mins. If you prefer them softer bake for a little longer. Be careful however as you don’t really want them to be “mushy”.
  • Once baked, remove from oven and place individually on serving plates, and pour over some more Joe & Seph’s Salted Caramel sauce. Again the amount depends on taste. You may like a little- I prefer a LOT!
  • Serve the covered “toffee apples” with vanilla ice cream or I also like to have a dollop of Greek yogurt to the side.


If you’re looking for another alternative Bonfire Night treat then why not try my take on treacle toffee – Fennel Seed & Black Garlic Toffee?


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