Wash the apples with hot water to remove any wax coating, if present.

Dry the apples with a tea towel.

Remove the stalks and insert a wooden lolly stick or fork into each apple to make a handle.

Lay a sheet of baking parchment onto a tray and brush it lightly with oil.

Put the sugar into a pan with 150ml of water and gently bring it up to a simmer until the sugar has dissolved.

Stir in the honey and lemon juice.

Turn up the heat, bring to a boil and cook until the temperature reaches 150°C on a thermometer, the hard crack stage.

Remove the pan from the heat immediately.

With the pan next to the tray, dip and turn each apple into the liquid toffee until completely coated.

Allow some excess toffee to drip back into the pan, then place the apples onto the baking parchment to set.

Allow the toffee to cool completely before serving.