Cinnamon Haze Toffee Apples
Give classic toffee apples a tea-inspired twist with Ahmad Tea Cinnamon Haze. A crisp, glossy coating brings together warming cinnamon, a touch of orange and smoked sea salt for a deliciously seasonal treat.
Cinnamon Haze Toffee Apples
Difficulty
Easy
Time to Make
1.5 Hours
Blend
Cinnamon Haze
FEATURED TEA
Cinnamon Haze
To create this blend, our Tea Masters balance briskly robust East African teas with the addition of real cinnamon pieces, plus our exclusive cinnamon flavouring. Creating a a brew with a uniquely aromatic, spiced character. Unsurprisingly, it’s been a popular blend in the Ahmad Tea range for over 20 years now.
INGREDIENTS
- 4 small eating apples
- 2 Ahmad Tea Cinnamon Haze teabags
- 100ml freshly boiled water
- 200g caster sugar
- 2 tbsp golden syrup
-
½ tsp finely grated orange zest
- Small pinch of smoke sea salt
Makes: 4 small toffee apples
Method
- Brew the Cinnamon Haze teabags in 100ml freshly boiled water for 5 minutes. Remove the teabags and measure out 75ml of the strong tea.
- Briefly dip the apples in boiling water to help remove any wax, then wipe and dry thoroughly. Remove the stalks and push a wooden stick firmly into the stalk end of each apple.
- Line a baking tray with baking paper. Add the sugar, golden syrup, measured tea, orange zest and smoked sea salt to a small deep saucepan.
- Heat gently, stirring until the sugar has completely dissolved. Increase the heat and bring to the boil. Stop stirring and cook until the syrup reaches 150°C on a sugar thermometer, making sure the prob does not touch the bottom of the pan.
- Remove from the heat and allow the bubbles to settle briefly. Holding each apple by its stick, carefully dip and rotate it in the toffee. Tilt the saucepan gently if needed and allow any excess to drop back into the pan.
- Place the coated apples on a lined tray and leave for around 20 minutes, or until completely cool and hard.
- Enjoy on the day they are made for the crispest coating.
Safety Note: Hot toffee can cause serious burns. An adult should handle the boiling syrup and dipping. Keep children clear until the apples have cooled complately.
