Prepare your tools and weigh out ingredients

Prepare the apples

• De-wax the apples. Pour boiling water into a medium bowl. Dunk the apples for few seconds in the water. Dry the fruit thoroughly with a tea towel. This allows the toffee to stick to the skin and coat evenly.
• Push popsicle sticks into the apples. Push a popsicle stick down into the centre of the apple core on each of the apples. Tap into place if need be with a rolling pin. Line a baking tray with parchment and place apples near to the stovetop.

Make the toffee

• Dissolve sugar into the water. In a medium heavy-based saucepan, add water and the sugar and heat gently on low heat, stirring, until the sugar has dissolved. If sugar crystals form around the edge, use a wet pastry brush to wipe down the side and dissolve the sugar.
• Add golden syrup and vinegar. Add the golden syrup and vinegar and give it a quick stir to combine. Then swirl the pan until the sugar is at a simmer.

  Add the candy thermometer, increase the heat to medium and bring to a rolling boil until the temperature on the thermometer reads 150°C (302°F) (hard crack stage), and the toffee is deep amber. This can take approximately ten minutes - but stay with the pan as the temperature can jump quickly.
• Coat the apples in toffee. Once at temperature, remove the saucepan from the heat and wait for the bubbles to subside. Tilt the saucepan to create a pool of toffee, and with the other hand holding the popsicle stick, dunk the apple rotating it in the pan until fully coated.

  Lift the apple out of the toffee and let the excess drip off for ten seconds, and then immediately dip it into the chopped hazelnuts or pretzels and place it on the baking sheet upright to harden. It will take only a couple of minutes to set. Repeat with remaining apples. Note: warm toffee if it starts to harden.