- Step 1
Line 2 baking trays with non-stick baking paper. Insert 1 wooden iceblock stick into the core of each apple.
- Step 2
Melt the chocolate melts following packet directions. Dip 1 apple, two-thirds of the way, into the chocolate and rotate to coat. Sprinkle with peanuts. Place on the lined tray to set. Repeat with 7 more apples, chocolate and peanuts.
- Step 3
Place the sugar, water, butter, vinegar and golden syrup in a large saucepan over medium heat and stir until the sugar dissolves. Bring to the boil.
- Step 4
Reduce heat to low and cook, brushing down the side of the pan occasionally with a pastry brush dipped in water, for 25-30 minutes or until a sugar thermometer reaches 154°C or "crack stage". (If you don't have a thermometer, remove from heat and set aside until the bubbles subside. Drop 1 teaspoonful of toffee into a glass of cold water. If the toffee becomes hard, it is at crack stage.)
- Step 5
Dip the remaining apples into toffee and rotate to coat. Place on the lined tray. Set aside until the toffee sets and apples have cooled completely. Serve.