Ingredients

  • SpinneysFOOD Bravo Apples 6
  • Metal skewers 6
  • Saffron threads ½ tsp
  • Rose water 1 tbsp
  • SpinneysFOOD Fine Grain White Sugar 150g
  • Glucose 125ml
  • Honey 3 tbsp
  • Water 2 tbsp
  • Butter 2 tbsp
  • SpinneysFOOD Salt 1 tsp
  • Bicarbonate of soda 1 tsp
  • SpinneysFOOD Pistachios 3 tbsp
  • Dried rose petals 1 tbsp

Nutrition (Per serving)

  • Calories 280
  • Fat 5g
  • Saturates 2g
  • Protein 3g
  • Carbs 58g
  • Sugars 47g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Saffron, rose water and pistachio toffee apples

Arabic 5 Mins Prep · 10 Mins Cook


  1. Line a baking tray with baking paper and lightly coat it with nonstick spray.
  2. Wash and dry the apples, then skewer them through the centre and set aside on the baking sheet.
  3. Dissolve the saffron in the rose water in a small bowl.
  4. To make the toffee, bring the sugar, glucose, honey and water to a boil in a medium-sized saucepan fitted with a thermometer over a medium heat. Stir frequently to dissolve the sugar. Swirl occasionally (do not stir once the sugar has dissolved), until the thermometer registers 145°C (approx. 5 minutes).
  5. Swirl in the butter and salt and cook until the thermometer registers 150°C (approx. 2 minutes). Whisk in the bicarbonate of soda, then the rose water mixture (the toffee will bubble at first but then look smooth and creamy).
  6. Immediately dip the apples into the caramel mixture and place on the baking sheet.
  7. Roughly chop the pistachios and coarsely grind the dried rose petals. Sprinkle over the apples.
  8. Allow to cool then serve.