Here in the U.S., the customary fall recipe is similar, but we call them Caramel Apples... here's a simple recipe:
1 cup finely chopped salted peanuts
1/2 cup butter or margarine
2 cups firmly packed brown sugar
1 cup light corn syrup
Dash salt
1 (14-ounce) can sweetened condensed milk (look for Eagle Brand, if available).
1 teaspoon vanilla
10 tart apples, washed, dried (Jonathans are good but so are Fuji).
Place peanuts in small bowl. Set aside.
Melt butter in 2-quart saucepan; add brown sugar, corn syrup and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (10 to 12 minutes). Stir in sweetened condensed milk. Continue cooking, stirring occasionally, until small amount of mixture dropped into ice water forms a firm ball or candy thermometer reaches 245�F (20 to 25 minutes). Remove from heat; stir in vanilla.
Dip apples into caramel mixture. Dip 1 end of each apple into peanuts. Place onto buttered waxed paper.
Makes 10 apples.