Levantine Toffee Apples

Citrussy sumac and tangy pomegranate molasses help to give the caramel a rich red colour and a Middle-Eastern flavour to these pretty toffee apples. As the molasses is slightly acidic, it helps stand in for the vinegar that is more ordinarily used. The sprinkles in the coating here could be swapped for other nuts, such as toasted flaked almonds or even sesame seeds – let your imagination run wild.