Review: Lyle’s Halloween Limited Edition ‘Trick Or Treacle’ – Popcorn Toffee Apple Recipe

I was sent a tin of Lyle’s Limited Edition ‘Trick Or Treacle’ – the perfect ingredient to create ghoulish delights family and friends will love.

The vamped up version of kitchen staple Lyle’s Black Treacle features three collectable pumpkin designs which will bring even more theatre to the baking experience and inspire you to produce truly spooky snacks.

They have also created fiendish snacks using Lyle’s Trick or Treacle including Popcorn Toffee Apples and Witches’ Ribs with Vampire Toast. I had a go at making Popcorn Toffee Apples this Halloween to show off my spooky skills in the kitchen.

Lyle’s Trick or Treacle will be sold form early October in Sainsbury’s, Tesco, Morrisons, Asda and Waitrose stores nationwide with prices starting from 88p per tin (454g) with additional great value offers available at individual retailers.

POPCORN TOFFEE APPLES

For a devilishly delicious take on the traditional Halloween treat

Makes: 8‐10

Prep time: 25 minutes

Cooking time: 25 minutes

  • 8‐10 small Cox’s apples, stalks twisted off
  • 1 x 100g (4oz) bag microwave sweet popcorn
  • 225g (8oz) Lyle’s Trick or Treacle
  • 450g (1lb) Tate & Lyle’s Demerara sugar
  • 110g (4oz) unsalted butter
  • 1 tbsp red or white wine vinegar
  • You will also need 8-10 wooden ice‐lolly or cake pop sticks and 2 baking trays lined with parchment paper.

Method

Put the apples in a large bowl, pour over boiling water to cover and then quickly pour it off. This will remove any wax coating from the apples and will help the toffee to stick. Polish dry.

Push the sticks halfway into the core of the apples at the stalk end. Microwave the popcorn, according to the pack instructions, and have it ready in a bowl. Next, combine the treacle, sugar, butter and vinegar in a large heavy-based pan and stir constantly over a low heat with a wooden spoon for about 15 minutes until the sugar has dissolved.

Bring to the boil without stirring, otherwise the sugar may crystallise, until the mixture reaches 149-154°C, 300-310°F or the hard‐crack stage. If you don’t have a thermometer you can check that the toffee is ready by dropping a teaspoon of the mixture into a bowl of cold water.

It should harden instantly and, when removed, be brittle and easy to break. If you can still squash the toffee, continue to boil it.

Remove the pan from the heat and tilting it, quickly and carefully dip the apples one at a time in the toffee, twirling them as you do, to completely cover. Let any excess drip away before quickly scattering with popcorn whilst the toffee is still hot and place on a baking tray to harden. This is easier to do with help, with one person dipping and the other scattering with popcorn. If you find the toffee becomes too thick because the temperature has dropped, just heat it up again.

Once set, store the toffee apples in an airtight container in a dry place, not the fridge, and eat within 24 hours or the toffee will soften and start to liquefy. If you have any spare toffee and popcorn after making the toffee apples, just stir them together in a bowl, quickly spoon into clusters on some parchment paper and leave to harden.

The recipe was really easy to make. Instead of using microwave popcorn, I popped it myself and I’ve halved the ingredients as I didn’t need the whole recipe.

My only advice would be to move very quickly once you dip the apples in the toffee, make sure you stick the popcorn within seconds. You gotta do it very quickly!

Happy Halloween!

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