Way back when, I remember my mom making a batch of cinnamon apples with Red Hots candies. Oh, my goodness! They were so good and such a beautiful shade of red.
This is a perfect treat for Valentine’s Day, especially because the apples are so versatile. You can serve them along as a side dish, for breakfast, or top a cake or even fill a pie shell with them. The possibilities are endless!
3/4 cup cinnamon candies (like Red Hots)
1/2 cup light brown sugar
2 1/2 cups water
4 large apples (Granny Smith are the best) – peeled, cored, sliced
(If you are far more talented than me, you can carefully core the apples and cut them in rings instead of slices)
In a large saucepan, combine candies, brown sugar, and water cooking over medium heat. Stir constantly, until the candies and sugar have melted, about 10 minutes.
Add apples and bring to a boil. Cook for about six minutes, until apples are tender, but not mushy. Remove apples with a slotted spoon to a heat-proof dish.
Continue cooking syrup an additional five to seven minutes, until slightly thickened. Pour syrup over apples. Allow to cool then transfer to the fridge and chill at least four hours.
Serve alone as a side dish to pork. Use as a topping for cake (pound cake works great) and add a dollop of whipped cream or vanilla ice cream. You can also serve cinnamon apples for a special Valentine’s breakfast with coffee cake, waffles, pancakes, or crepes!
Yield: 6-8 servings