Wash the apples to remove any wax. Remove the stem if you wish. Push a stick into each apple being careful not to go all the way through. Set aside. Crush the biscuits for the crumbs and add the cinnamon. Put aside for later on a plate.

In a pot, add the caster sugar, glucose syrup, vinegar, water and the spices on a low heat until the sugar has dissolved. Bring the heat to a medium and allow to boil. Boil, not stirring, until it reaches hard crack stage. Hard crack is easily tested by dripping a few drops into ice cold water. If the toffee goes hard and then cracks when you eat it, its at hard crack stage. If you aren’t confident, use a candy thermometer. Remove from the heat and wait for the bubbles to stop rolling.

Have a lined tray ready. Dip each apple in the toffee and let it drip for 5 seconds. Dip once in the crumbs and then sit on the tray. Continue until all of the apples are covered in decadent spiced toffee and crumbs. Set aside to cool. Eat and enjoy!