Strawberry toffee pops

  • 55 mins cooking
  • Makes 16 Item
  • Print


Strawberry toffee pops
  • 16 strawberries (480g)
  • 1 cup (80g) flaked almonds, toasted
  • 2 cup (440g) white sugar
  • 1 cup (250ml) water
  • 180 gram dark chocolate melts


Strawberry toffee pops
  • 1
    Push lollipop sticks or skewers, through the green top, three-quarters of the way into the top of each strawberry.
  • 2
    Finely chop nuts; place in a small bowl. Line a work surface with a long sheet of baking paper.
  • 3
    Combine sugar and the water in a small saucepan; stir over low heat until sugar dissolves. Bring to the boil; boil, without stirring, for 15 minutes or until golden caramel in colour. Remove from heat; allow bubbles to subside.
  • 4
    Working quickly, dip strawberries, one at a time, into caramel mixture, allowing excess to drip off, then place on baking paper; stand until set.
  • 5
    Meanwhile, melt chocolate in a small heatproof bowl over a small saucepan of simmering water (don't let the water touch base of bowl).
  • 6
    Dip the caramel-coated strawberries into melted chocolate; allow excess chocolate to drip away, then sprinkle with nuts. Place on baking paper; stand until set.


You need 16 x 15cm (6-inch) lollipop sticks or bamboo skewers for this recipe.