Nutty Toffee Apples

A cracking treat for Bonfire Night and a great recipe to get the kids involved in.  Salty Peanut Butter definitely gets our vote!

Serves: 5

Prep: 10 Minutes

Cook: 30 Minutes (to chill)


Salty Peanut Toffee Apples

  • 4-5 small apples
  • 100g smooth natural peanut butter
  • 200g honey
  • 100g salted peanuts, chopped
  • Bamboo skewers
  • Greaseproof paper

Crunchy Cashew Toffee Apples

  • 4-5 small apples
  • 100g cashew butter
  • 200g honey
  • 100g roasted cashews, chopped
  • Bamboo skewers
  • Greaseproof paper


  1. Stick skewers through the bottom of the apples. Make sure the apples are secure and set aside.
  2. Spread a piece of greaseproof paper over a plate. Make room in your fridge for the plate as you will be chilling the apples.
  3. Crush/roughly chop the nuts and place on a plate ready.  
  4. Place the nut butter and honey in a small saucepan and place over a low heat, stir constantly with a fork (don’t stop).  Keep stirring for 4-5 minutes until the mixture has heated through and has a smooth caramel consistency. It should fall from your fork in ribbons.
  5. If the caramel starts to stiffen and stick to the pan, remove from the heat and  add a little extra honey, stir with the fork until it returns to a liquid consistency again.
  6. Use a spoon to spread the caramel over the apple, you can either just coat the top or if feeling indulgent coat the whole apple).  Dunk the caramel apple into the prepared nuts and press to make them stick. Place each apple upside down on the greaseproof paper and place in the fridge to set for around 3 hours.