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Mark learns the art of making toffee apples for Halloween from chef Brian McDermott.

Makes 6

Ingredients:
6 Cox apples
6 small wooden ice lolly sticks
225g granulated sugar
110ml/4fl oz water
2 tbsp golden syrup
4 tbsp finely chopped mixed nuts

Method:
Push the wooden sticks halfway into the apples at the stalk end.
Dissolve the sugar and water in a thick-bottomed pan over a gentle heat.
Add the syrup to the mixture and bring to the boil.
Continue to boil, without stirring, until the toffee reaches 140C/275F (use a sugar thermometer to measure this).
Remove the pan from the heat and allow the syrup to cool slightly.
Carefully dip each apple into the toffee, making sure each apple is well coated.
Coat with chopped nuts and set aside to harden on a baking try lined with non-stick parchment or cling film.

Brian鈥檚 Tips: for extra fun add popping candy instead of nuts.