Vanilla toffee apples

My little man had the idea that he wanted to experience a toffee apple – And why shouldn’t he? What a delicious something on a special occasion – namely the occasion where a little mate is coming over for a Star Wars movie date.

And so, I thought a little selfishly: How can I make this as easy as possible without having to think about it too much?

The answer was, look to the ratio of a past recipe for a caramel that crunches up completely upon cooling – the one for my I Can’t Believe it’s not Milo, of course!

Then it was simply a matter of selecting some small red apples and twirling them through the caramel before taking it off the heat. True story.

Here’s the recipe in full detail and I cannot wait to see your pics and any variations (a little beetroot powder perhaps for pink colour? Don’t add it right until the end)

These would be great to batch for a birthday party – I’ll definitely be putting them on my little man’s party list for next year!

Fun party and occasion food doesn’t need to be a collection of freak laboratory created foods. No. Redefine your treats as I first called for back in 2012 and let’s nail a couple of these fun recipes to have on our ‘whole food people are every bit as cool’ list!

Pro tip: If you have caramel left in your pan, toss  few nuts through it to collect the remaining caramel and toss the nuts out onto some parchment = crunchy caramel nuts. Happiness.

Enjoy and please show me your efforts over on instagram @lowtoxlife when you make it – you guys always make things way prettier than my quick, rustic efforts!

Real Food. Happy Bodies

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Vanilla Toffee Apples Recipe

Servings: 6 pcs



  • 1 tsp vanilla bean powder (optional but awesome. must be the powder as it will need to be dry. available easily online with a quick google)


  • 1 large frying pan


  • Have a sheet of parchment ready, for a quick turn out of the toffee apples once they’ve been dipped.
  • Stick the sticks right down into the middle of the apple core until they’re firmly in the apple. Hold the stick about mid way down so it doesn’t snap while you dig it into the apple.
  • Melt your butter in a medium heat cast iron or stainless steel frying pan.
  • Add your rice syrup and stir them together until combined and bubbling.
  • Let the rice syrup and butter bubble away slowly on low-medium together for 10 minutes or thereabouts depending of course on your stove heat and pan thickness. Not enough means it will not crisp up, and too much means you will burn it. Basically, as soon as you detect a change to a darker golden colour that’s when the apples need dipping!
  • So, basically – and carefully and quickly – grab a stick, grab the pan handle and tilt pan to the side a little so the hot caramel bunches up on one side of the pan, then turn the apple through it and pop on the parchment paper to cool. Repeat with the other apples quickly with the heat still on the pan, but turned LOW so that the caramel doesn’t harden.
  • You’re done. They last 2 days. But they won’t last two days if you know what I mean!


Comments 20

    1. Post

      I would just make a straight caramel with Rapadura and water (google or pinterest will come up with the goods for you) coconut oil notoriously splits when making caramel with a syrup. x

  1. Oh great! I’ve been waiting for this since you mentioned it on IG. So quick to whip up and good for the recipients to watch it being made right before their eyes.

    1. Post
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