Cinnamon-Cider Candied Apples

Photo: Romulo Yanes; Styling: Rachel Haas

Wash apples well to remove any waxy coating, and dry thoroughly before dipping them. Work quickly, but if the syrup begins to set, you can reheat it over low heat to liquefy.

Yield: Serves 12 (serving size: 1 apple)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 40 Minutes
Total: 1 Hour, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 272
  • Fat: 0.2g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 64.1g
  • Fiber: 1.7g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 23mg
  • Calcium: 7mg

Ingredients

  • Cooking spray
  • 1 3/4 cups apple cider
  • 1/2 cup brandy
  • 2/3 cup cinnamon-flavored candies (such as red hots)
  • 1 3/4 cups sugar
  • 1/8 teaspoon kosher salt
  • 12 wooden craft sticks
  • 12 small Granny Smith apples, washed and dried

Preparation

  1. 1. Line a baking sheet with parchment paper; coat paper with cooking spray. Combine cider and brandy in a small saucepan; bring to a boil. Cook until reduced to 3/4 cup (about 14 minutes). Add candies to pan, stirring constantly until melted. Add sugar and salt, stirring just until sugar dissolves. Cook, without stirring, until a candy thermometer registers 310° (about 8 minutes). Remove from heat; let cool to 210° (about 15 minutes).
  2. 2. Stick craft sticks in apples; dip apples in hot syrup. Place apples on prepared baking sheet; cool until set.
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