Coconut and Pistachio Toffee Apples
200g coconut sugar
1 teaspoon of apple cider vinegar
1 tablespoon of maple syrup
100g pistachios, crushed
Start by peeling the apples and pushing them onto skewer sticks.
Next, place the coconut sugar and water in a pan over a medium heat and cook until the sugar dissolves. Once dissolved, add in the apple cider vinegar and maple syrup – bring to the boil before reducing the temperature to simmer for 15-20 minutes – you are looking for the liquid to coat the back of a spoon and remain there.
Remove the sauce from the heat and dip the apples in one at a time, before rolling in the crushed pistachios.
Leave to one side to set before serving.