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Autumn spice caramel apples

Autumn spice caramel apples
6 granny smith apples
6 small twigs (cleaned) or lollipop sticks
550g caster sugar
300ml water
50g unsalted butter
½ tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground nutmeg
Chopped almonds for decorating

Place the apples in a big bowl and pour boiling water over them. After 30 seconds, carefully drain the water and thoroughly dry the apples with a clean kitchen towel. This step is to ensure we remove the wax off the apples, so the caramel sticks better. Remove the stalks from the apples and gently insert twigs or lollipop sticks in the centre of the apples.
Combine the sugar and water in a saucepan over a low heat and stir until the sugar is dissolved. Increase the heat to medium high and bring the caramel to a boil. Once it’s boiling, do not stir as otherwise the caramel will crystalize and turn rock hard. Once the mixture has turned golden brown (8-10 minutes), take off the heat, add the butter and spices and mix well to incorporate.
Dip the apples into the caramel sauce and sprinkle with chopped almonds if desired.

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