Wash the apples thoroughly and dry them well. Remove any waxy coating by rinsing under hot water and then pat dry. Insert a wooden stick into the base of each apple so it holds firmly.

In a heavy-bottomed saucepan, combine coconut (or demerara) sugar, water and honey. Heat gently on medium and stir until sugar dissolves completely.

Once sugar dissolves, add the vinegar (and cinnamon if using). Increase heat and bring the mixture to a boil. Without stirring further, let it bubble until it reaches hard-crack stage (~150 °C). If you don’t have a sugar thermometer, drop a little syrup into a bowl of cold water — if it hardens and breaks easily, it’s ready. :contentReference[oaicite:0]{index=0}

Turn off the heat. Working carefully and quickly, hold an apple by its stick and dip it into the hot toffee. Rotate to coat evenly. Allow excess to drip off.

Place the coated apple upright on a tray lined with parchment or butter-greased paper. Repeat with remaining apples. If toffee thickens too much, warm for a few seconds and continue. Let the apples cool and harden completely at room temperature before serving.