Now that Autumn is in full swing and most nights are being spent on the sofa in your onesie, we think there are few things better than getting cosy, sticking on our fav movie or Netflix series, and whipping up some seriously top tier autumnal snacks. So, without further ado, here are our favourites.
Bonfire night may have now passed, but these iconic sweet treats are for sure sticking around.
Place the desired number of apples in a large bowl and cover them with boiling water; this removes the waxy coating so the caramel goodness can stick. After a couple of minutes, remove from the water and dry thoroughly, then push a lollypop stick into the stalk end of each apple. Lay out a sheet of greaseproof or baking paper, preferably near your hob, and place the apples on it. Tip 400g of golden caster sugar and 100ml of water into a pan on a medium heat and stir. After 5 minutes, add in 1 teaspoon of vinegar and 4 tablespoons of golden syrup. Boil until it reaches 150 degrees, or to test if you don’t have a thermometer, pour a little into a separate bowl containing some cold water, and if it’s cooked, it should harden instantly and be brittle when you remove it from the water. Now for the fun part – make sure you work quickly but dip each apple into the toffee and twist until the top is coated. Let any excess drip away before placing back on the paper, et voila! For bonus points, why not add a few pecans or marshmallows to the top whilst it’s sticky?
Cinnamon Apple Chips
These should come with a warning as there are SO moreish but super easy to make, so they’re great for guests coming at short notice.
Heat your oven to around 160 degrees, and whilst it gets hot, core your apples (we recommend granny smiths for the best flavour!). Slice through the apple so you have 2mm slices and lay them on baking sheets, dusting with a bit of cinnamon. Cook for between 45 minutes and an hour, turning them halfway to avoid any burning. Another top tip is to dip these babies into peanut butter after and eat them warm - chefs kiss!
Pecan Maple Popcorn
We recommend you go old school with this and pop your popcorn in a pan rather than in the microwave. We promise it tastes better.
Heat 3 tablespoons of vegetable oil in a large pan (with a lid) and stir in 200g of popping corn. Cook for 4-5 minutes, shaking the pan occasionally until the popping stops, and then tip into a bowl. Wipe the inside of your pan with kitchen paper, and then add in 175g of butter, 150g caster sugar, and 150g of maple syrup. Cook gently and stir until the sugar has dissolved, and then crank up the heat and bring to a boil for 5 minutes until it’s a darker caramel. Add in the popped corn and 150g of finely chopped pecans before stirring and tipping out onto baking trays lined with greaseproof paper. Then simply allow it all to set and cool, and then scoff.
Our mouths are watering at the thought of these, so we bet you can guess what we’ll be doing this weekend. If you have any seasonal snack recipes you’d love to share, please do send them over via our socials, and alternatively, we’d love to see photos of your culinary creations!