Halloween is over, and the next seasonal event is upon us very soon – Guy Fawkes Night. AKA Bonfire Night. AKA Fireworks Night. Whatever you call it, I know many of us up and down the UK will be celebrating this very British of celebrations!
With the crazy of Halloween on my blog, Fireworks Night tends to creep up on me and I don’t really cover it on my blog. But not this year! I’ve got an amazing recipe for Salted Caramel Popcorn Apples to share with you today. I associate bright red toffee apples with Bonfire Night – maybe because my mum would always buy my siblings and me one each to enjoy while watching the fireworks, so this is the perfect recipe to share.
Salted Caramel Popcorn Apples
Now, before you shudder at the thought of having to make caramel to coat the apples, this recipe does provide two options. One is the fool-proof ‘cheats’ caramel, and the other is making caramel from scratch. Once you have either technique mastered, I bet you’ll be making all sorts of variations in no time!
The recipe also has a couple of very good tips – one is to wash the apples and dry them really well. This is to remove any wax from the skins, making sure that the caramel sticks properly and doesn’t slide off. The other tip is to place the apples in the freezer for a few minutes to cool down. This stops the caramel from pooling at the bottom. I sure wish I knew these tricks a few years ago when I made some Caramel Candy Apples for Halloween.
As I said at the top of this post, the bright red toffee apples you can buy at this time of year, really remind me of my childhood and watching fireworks. We used to live in a pub, and our flat was three storeys up – it meant we had a great view of a local fireworks show from our living room window! I have great memories of my sister and I being so excited to see the bursts of sparkles exploding in the night sky.
When dad retired, we would have Fireworks Night parties at my parents house – the food was always the same – hot dogs, jacket potatoes, baked beans… and of course those toffee apples! If it’s not a my parents, then we will have fireworks in the garden at home, and food will nearly always be the same as at their house! What do you do for Guy Fawkes Night?
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Guy Fawkes Night, also known as Guy Fawkes Day, Bonfire Night and Firework Night, is an annual commemoration observed on 5 November, primarily in Great Britain. Its history begins with the events of 5 November 1605, when Guy Fawkes, a member of the Gunpowder Plot, was arrested while guarding explosives the plotters had placed beneath the House of Lords. Celebrating the fact that King James I had survived the attempt on his life, people lit bonfires around London, and months later the introduction of the Observance of 5th November Act enforced an annual public day of thanksgiving for the plot’s failure. – Wikipedia
- 500g shop bought dairy toffees
- 50ml double cream
- ¼ tsp good quality rock salt (crushed)
- 8 apples & 8 lollipop sticks
- Metcalfe’s Skinny Salted Caramel Popcorn
- 500g granulated sugar
- 125ml water
- 125ml double cream
- ¼ tsp rock salt
- Wash the apples under a hot tap and dry completely (this will wash off any waxy residue that will prevent the caramel from sticking).
- Place a lollipop stick in the top of each apple and then place a baking tray in the freezer to cool it, this will prevent pools of caramel at the bases of the apples.
- Place the toffees and the double cream in a saucepan over a low to medium heat and continually stir until melted, combined and runny enough to coat the spoon, then add the rock salt and mix until dissolved.
- Dip the apples in the caramel, coating as evenly as possible and allowing any excess to drip off before placing on your cooled baking tray that has now been lined with greaseproof paper.
- Pop the apples in the fridge for a few minutes to allow the caramel to set slightly.
- Pour a bag of Metcalfe's skinny Salted Caramel popcorn into a bowl and then either dip the apples into the popcorn to coat.
- Allow to set in the fridge before serving.
- Put the sugar and water in a clean saucepan and place over a medium heat.
- Stir with a wooden spoon until the sugar has dissolved and stars to boil.
- Remove the spoon and stop stirring whilst the sugar boils. You can swirl the saucepan to ensure it evenly caramelises.
- When it reaches a deep amber colour and the bubbles have become really small on the surface of the caramel add your double cream whilst stirring at the same time. (This will bubble aggressively and create a lot of steam so keep your face away from the pan).
- Stir in the salt then allow the caramel to cool slightly, it should thicken too.
- Prepare & dip the apples in the same way as the other recipe.
Remember, remember the fifth of November,
Gunpowder treason and plot.
We see no reason
Why gunpowder treason
Should ever be forgot!