Wash the apples and dry thoroughly with kitchen paper to remove any waxy residue and to help the toffee stick. Remove the stalks from the apples and push a twig about halfway into each apple in their place. You can get the twigs from your garden... It is the perfect time of year to do this because there are no leaves on them, so you just cut them and use them straight away.
Transfer the apples with the twigs to a baking tray lined with baking parchment.
In a large saucepan, pour the sugar, apple juice, maple syrup and vinegar. Warm over a low heat and stir until well dissolved. Increase the heat, and boil for about 7-8 minutes until the toffee reaches 140 degrees celsius. To check this, use a sugar thermometer or drop a small spoonful into a bowl of cold water - the toffee should set instantly.
Take the pan off the heat and stir in the salted caramel & ginger granola and the sprinkle mix. Be careful not to touch the toffee as it will be extremely hot! Dip each apple into the toffee, let any excess drip back into the pan and then place on the baking tray. You may need to tip the pan while rotating the apple to get an even coating of toffee.
Repeat with the remaining apples and leave to cool completely.