Bonfire night can be a bit of a tricky one.
‘Do I go meet my friends in a dark, cold, boggy field and wait an hour for the fireworks to finally start? Or, do I stay at home, make a feast, invite the girls round and watch the sky light up from the comfort of my living room?’
If you choose to brave the outside world – well done! It’s always good to get out there. But if you’ve decided to keep it cosy and look after the dog with a few pals, here are some tasty toffee treats to make and devour.
(And if you’re not too confident in the kitchen, ask an older sibling or a parent to show you the ropes so that you do everything super safely!)
It’s a Bonfire Night classic that’s super simple to make and basically counts as one of your five a day. Change toffee for melted cooking chocolate topped with hundreds and thousands if you’re scared of it getting stuck in your braces!
Our new range of toffee apples! Double chocolate, white chocolate and Oreo, Nutella hazelnut, white chocolate and Biscoff and smarties ??? #toffeeapples #doublechoc #smarties #biscoff #nutella #oreo #bake #bakery #baking #bakerylife #bigbakes #bigbakesbakery #cake #cakeshop #stmarychurch #torquay #devon #instagood #instafood #instacake
– Bag of 6-8 apples (Granny Smiths work well)
– 400g golden caster sugar
– 1tsp vinegar
– 4 tbsp golden syrup
What to do
1. Put the apples in a large bowl or saucepan and pour hot water over them to remove the waxy coating.
2. Dry with a tea towel, pull off any stalks, push a lolly stick through each apple’s core and place them on a sheet of baking paper near your oven top.
3. Tip the sugar into a pan with 100ml water on a medium heat. Cook this for five minutes until the sugar dissolves, then stir in the syrup and vinegar.
4. Test to see if the toffee’s ready by pouring a little into a bowl of cold water – it should harden instantly. If it’s still squishy, continue to boil.
5. Dip and spin each apple in the hot toffee, let the excess drip, then place back onto the parchment – you’ll have to act fast here!
6. Leave to set, then enjoy.
Sticky toffee popcorn
It’s a thing of beauty when two great ingredients like this unite. This snack is perfect for munching while watching a film or looking out at the fireworks.
– Sachet of popping corn
– 50g salted butter
– 100g light soft brown sugar
– 2 tbsp golden syrup
– 1 tbsp sunflower oil
What to do
1. Heat the oil in a big pan, add the corn and mix into the oil.
2. Set to a low heat, cover with the lid and have fun listening to all the corn pop.
3. Melt the butter, golden syrup and sugar in another pan until the butter melts. Increase the heat and let it bubble for 1-2 minutes.
4. Pour the mixture over the popcorn and give it a really good stir.
5. Empty the coated popcorn onto a sheet of baking paper and let it set.
Okay, this is the ultimate traditional bonfire night treat for all the sugar fiends out there. You’ll need a sugar thermometer to measure the temperature of the toffee – ask your parents if they have one!
Day 1| treacle toffee #oktoberfestbandj this stuff is so hard to eat but so satisfying it always reminds me of my Auntie Mag as she made it for us when we had our legendary Halloween parties when we were kids! That combination of sweet with the mild bitterness of caramelised treacle I love that rich burnt taste it gives – it's sometimes called bonfire toffee and I think that's a perfect name for it. Photo from humbletartkitchen.com #booneyandjess #bonfiretoffee #treacletoffee
– 75g black treacle
– 75g golden syrup
– 150g light soft brown sugar
– 75g butter
– ¼ tsp cream of tartar (look in the baking aisle at the supermarket)
What to do
1. Line a 15cm x 20cm baking tray with non-stick baking paper.
2. Put the treacle, golden syrup, brown sugar, butter and cream of tartar into a large saucepan on a medium heat. Stir occasionally until everything has melted and the sugar has dissolved.
3. Increase the heat and bring the mixture to boil. When the mixture reaches 140C (use the thermometer), pour very carefully into the lined tray.
4. Wait about 15 – 20 minutes until the toffee is cool enough to handle and feels slightly elastic to the touch. Then you can start cutting it into equal portions with a buttered knife.
5. Store in an airtight container and use baking paper to separate layers so that they don’t stick together!
Finish the night with a cream and marshmallow-topped hot chocolate for the perfect end to a cosy night in. That should be your sugar fix sorted until Christmas.
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