Candied Apples


Image and video hosting by TinyPic

Image and video hosting by TinyPic

Apples straight from the tree are divine. This image is from my parents’ tree in Iowa; this year alone they’ve picked 75 gallons, and there are more still on the tree. Fresh apples make me think of crisp air, the start of school, school bags, and colorful leaves. Although Florida gives me none of these, I can live vicariously through those in cooler climates by cooking apples that I WISH came from my backyard tree. (Florida shows her magic in December, when citrus and strawberries are abundant, and the rest of the country is covered under a blanket of snow.) For now, this dish gives me a little taste of home.


3-4 medium sized apples (We used Honeycrisp)
1/4 – 1/2 c water
1/4 c brown sugar
1 t cinnamon
Pinch of nutmeg
1/8 t salt
2 T butter


Cut and core the apples. Put them in a large sauce pan. Add enough water to cover the bottom of your pan. Add the rest of the ingredients. Cook on medium heat until the sugar begins to caramelize and the apples are soft (about 15-20 minutes). Serve as a side dish–it compliments pork well–or serve warm over ice cream for desert.


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