Traditional recipes

Toffee and cinnamon apples recipe

Toffee and cinnamon apples recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Apple desserts

A wonderfully scented dessert that will entice the whole family into the kitchen! Serve with ice cream or creme fraiche.

18 people made this

IngredientsServes: 4

  • 125g butter
  • 2 tablespoons caster sugar
  • 1/2 teaspoon ground cinnamon
  • 4 apples - peeled, cored and cut into thin wedges
  • 10 individually wrapped chewy toffees, unwrapped
  • 4 tablespoons double cream
  • 60g pecans

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. In large frying pan over medium heat, stir together butter, sugar and cinnamon until sugar is dissolved. Place apples in pan and stir and cook until apples begin to soften and colour, 5 minutes. Stir in toffees, reduce heat, and stir until toffees are melted. Stir in cream and pecans and simmer 1 minute more. Remove from heat and cool slightly before serving.

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Reviews & ratingsAverage global rating:(17)

Reviews in English (15)

The only thing I would say is prep time was longer then 5mins for me and I do work quite qickly,apart from that a delicious reciepe for special diners and other occasions.Very Rich.-09 Sep 2012

by heather

Wow!!! This was delicious!! I served them over ice cream more times than i can remember since finding this recipe a few weeks ago. It has become my 8 year olds favorite desert and I have made this for many friends who all love it. It is very much like a bananas foster ( OH, I did make one change, I used brown sugar instead of white)-29 Oct 2001

by SCRAPBOOK ROSIE

Had a wonderful taste, but were costly to make and best when served hot. They are great for special occasions, but only when I have extra time and money.-12 Feb 2001


Caramelised apple parfait with cinnamon toffee sauce

Tip the apples, demerara sugar and brandy into a pan, bring to the boil and simmer for 12-15 mins until caramelised and sticky, then leave to cool. Scoop about a third of the wedges out of the sauce and set aside, then use a blender or food processor to purée the rest of the apples and sauce, then set aside.

Separate the eggs and tip the yolks into a large metal bowl. Set aside the whites for later. Dissolve 100g of the caster sugar in a medium saucepan with 120ml boiling water. When clear, bring to the boil and put a sugar thermometer in the pan. Meanwhile, whisk the yolks in a bowl with an electric mixer until creamy. When the sugar syrup reaches 120C, remove from the heat at once. With the mixer running, drizzle the syrup onto the yolks and beat, on full speed for 3-5 mins until you have a firm yellow foam. Leave to cool, whisking occasionally.

Whisk the egg whites in a clean bowl with a clean whisk until they form stiff peaks, then whisk in half of the remaining caster sugar and continue to whisk for 30 seconds, then add the rest of the sugar and continue whisking until stiff peaks have formed again. In a third bowl, whisk the cream until soft peaks form. Gently fold the apple purée through the egg yolk mixture, then fold that through the egg whites and lastly fold that mixture through the whipped cream. Keep on folding until everything is fully combined. Pour into a 900g loaf tin lined with cling film and freeze overnight. Can be made two weeks in advance and kept frozen.

To make the sauce, tip the sugar and butter into a saucepan and heat until it starts to melt. Once the sugar begins to bubble, add the cream, water, apple juice and cinnamon, cook out for a minute, then cool to room temperature. When ready to serve, turn out the parfait, top with the reserved apple wedges and the digestive crumbs, then drizzle over the toffee sauce.


What to do with Unripe Pineapple

Over the weekend I found fresh pineapples on sale for only $.98 each. I didn’t hesitate to grab two at that price. Since I was in a hurry I didn’t give them my usual sniff to see if these pineapples were sweet. Big mistake. Did you know that pineapples do not ripen once they are picked? When I cut into my pineapple it was pale yellow and not very sweet. It was so disappointing!

So what do you do if you discover unripe pineapple once you start cutting it up? You do have a few options. You can use it in any way that will allow you to add some additional sweetness from sugar, honey, maple syrup or other fruit. Typically I use unripe pineapple for smoothies or a homemade sorbet. But my new favorite way to use unripe pineapple is to make fried pineapple!


How to Make Apple Pound Cake

I pinky promise that this apple cake recipe with fresh apples is a cinch to make! Here’s a look at the basic steps:

  1. In a bowl, toss apples with 1 tablespoon flour until evenly coated. Set aside.
  2. In another bowl, whisk together the dry ingredients.
  3. In a third bowl, cream together the butter and sugars. Add the eggs, followed by the vanilla.
  4. Gradually add flour mixture to butter mixture in thirds, alternately with buttermilk in between each third.
  5. Fold in toffee bits and apples.
  6. Bake at 325F until a wood pick inserted near the center of cake comes out clean.
  7. Let the cake cool completely.
  8. While the cake cools, make the spiced caramel sauce. Once the cake is cool, liberally drizzle over top.


What is the Best Apple to Use for Making Candy Apples?

Candy Apples have a delicious, crunchy candy coating. Every bite is like a little party in your mouth. For the best Candy Apples ever, use a crisp, sweet apple. I’ve used Jonagold apples and recently tried the new SweeTango apples with this recipe. Both have the perfect texture and sweetness for Candy Apples. A fresh, crisp Gala, Fuji, or Honey Crisp apple will also work great.

I can now see why these candy apples are a favorite! I think I’ve just found a new fall tradition!


Recipe Variations

  • Peanut butter: Try stirring in some creamy peanut butter for a nutty flair. You may need to add additional sugar to balance the addition.
  • Chocolate: Stir in Nutella, chocolate sauce or chocolate chips in place of some of the toffee bits.
  • Chocolate chips: In addition to chocolate chips, try white chocolate chips, peanut butter chips, butterscotch chips, etc.
  • Candy: Swap the toffee bits for other finely chopped candy such as Snickers, Reese’s Pieces or Butterfingers.
  • Make it fruity: Use strawberry flavored cream cheese or stir in some strawberry jam.
  • Nuts: Add chopped almonds, peanuts, pecans or pistachios.

Caramel Apple Toffee Cake

Are you looking at this Caramel Apple Toffee Cake? It is the perfect make ahead Fall dessert.

You can easily take it to a party, a potluck or make it a day ahead for Thanksgiving!

I wish I could give you each a big bite through the screen, I promise you would be in your kitchen immediately making this cake.

It’s so ridiculously and perfectly over the top, but also still SUPER easy to make. You can also make it with a boxed cake mix!

I started with cinnamon cake that is from scratch, but also really simple to make.

It doesn’t require any beaters or anything crazy – just two bowls and whisk. I used melted butter and oil to make sure it stays super moist.

In the center of the cake, is a thick layer of apple pie filling and little toffee bits all mixed together.

The toffee bits and apple bites bake right into the cake and creates the perfect texture throughout.

As soon as the cake comes out of the oven, you poke it with a bunch of little holes and drizzle it with caramel sauce.

You can make your own homemade caramel sauce or use store bought — either way is delicious and no one will know.

The warm apple spice cake soaks up all that caramel sauce as it cools. This is the hardest part – waiting!

The next layer is a thick layer of homemade whipped cream or cool whip – it’s totally up to you.

I will warn you, homemade whipped cream does not hold up half as long as cool whip does.

So, if you want to use homemade whipped cream, frost the cake when you are ready to serve.

If you are using cool whip, you can top it up to a day before and store it in the fridge!

Then we finish off this Caramel Apple Toffee Cake with an extra healthy drizzle of caramel and toffee bites.

The little toffee bites on top add a little crunch to each soft cake filled bite.

Watch this video below, at least for the first 10 seconds, and try to tell me you aren’t drooling!


Try one of these Caramel Apple Recipes.

Caramel apples feature two things &ndash a crisp apple, covered in hard caramel. But why stop with just the basic combination when there are so many ways to dress up this fall favorite?

Do you find making a toffee apple a challenge? Check out these tips for making caramel apples.

Try these Spooky Halloween Caramel Apples for a fun party treat.

White chocolate chips gives these copycat Disney apple pie caramel apples a rich outer coating.

Thees cinnamon candy apples make a nice change from the traditional caramel apple.

These decadently dark candy apples have a rich black glaze with a hint of cinnamon.

Find out how to make gourmet caramel apples. Your friends will be amazed!

These chocolate turtle caramel apple slices on a stick are a mini toffee apple treat.

Find out how to keep your caramel apples from puddling and other neat caramel apple tricks.

These snowball caramel apples make the perfect home made food gift.

These black widow caramel apples are the perfect addition to a Halloween party table.


Step by step

Prepare the filling ahead and chill until required. The baked pie can be frozen for up to 1 month. Defrost completely before reheating gently until warmed through.

To make the pastry, pulse the flour, spices, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Next, add the egg a little at a time, and mix. Do this in a food processor, or by hand with a knife. Once the mixture comes together into a ball, wrap and chill for at least 30 minutes.

Preheat the oven to 180°C, fan 160°C, gas 4. Peel and core the apples, then chop into 2cm chunks and put them in a large pan. Mix the lemon juice with the cornflour to make a paste and add to the apples. Heat gently and add the caster sugar and spices. Reduce the heat to very low and cook for 10 minutes, stirring regularly, then remove from the heat. Stir through the caramel to coat the apples, then leave to cool.

Use up the rest of the caramel sauce by drizzling over vanilla ice cream with toasted pecans and chopped bananas, or mix with cold milk for an easy milkshake treat.

Meanwhile, break off ¾ of the pastry (set the other ¼ aside for the lattice) and roll out on a lightly floured surface to about 5mm thick to line a 24cm pie dish, about 4-5cm deep, with an overhang. Line with scrunched- up baking paper, fill with baking beans and blind-bake for 20 minutes. Remove the paper and beans and cook for another 10 minutes or until the pastry looks crisp and golden. Once the base is baked, add the cooled filling.

Roll out the remaining pastry to a 5mm thickness and slice into strips about 1cm wide, long enough to reach right across the pie dish. Create a lattice over the pie using the strips, sticking them to the pastry with a bit of beaten egg. Trim off excess pastry, brush the top with beaten egg and sprinkle with demerara sugar. Bake for 35-40 minutes on a baking tray until the pastry is golden brown and the filling is bubbling. Let the pie cool for 15-20 minutes before serving with ice cream.


Directions

    1. Preheat the oven to 400°F (200°C). Peel and thinly slice the apples toss with the granulated sugar, cornstarch and cinnamon.

2. Unroll (or remove the pie shells from their pans) onto an ungreased baking sheet. Sprinkle 1/3 cup (75 mL) toffee bits over each shell press the bits lightly into the pastry.

3. Starting 2-inches (5 cm) from the edge of the crust, arrange the apple slices in an overlapping spiral towards the centre of the crust. Sprinkle an additional 1/3 cup (75 mL) toffee bits over the apples in each shell. Fold in the exposed edges of the shell over the apples. Sprinkle the pastry edges evenly with the sugar.

4. Bake for 25 to 30 minutes or until the crust is golden and the apples are tender. Cool slightly. Serve warm or at room temperature with whipped cream or ice cream (if using).