Wash and dry the apples and skewer them with wooden skewers. Set them aside until ready to use.
Place a piece of waxed paper on a tray and cover with the almonds. Mix the rest of the ingredients together in a heavy-bottomed sauce pan. Stir continuosly over medium heat until the sugar has dissolved. Boil for about ten minutes, without stirring.
To see if your toffee has reached the hard-crack stage, drop a little of it into a glass of cold water. If it hardens immediately, the toffee is ready. Remove from heat and wait until toffee has stopped boiling before you dip your first apple.
Twist the apples in the toffee until coated. Immediately dip the apple in cold water to cool the toffee and keep it from sliding off the apple. Place on the wax paper on top of crushed almonds so the almonds will stick to the cooling toffee.
Appeared in print 10/21/09