Candy Apples with Cinnamon and Nuts
CINNAMON CANDIED APPLES
6-8 apples (I use McIntosh)
2 cups sugar
1/2 cup light-colored corn Syrup
3/4 cup water
1/4 teaspoon ground cinnamon
10 drops red food coloring
chopped nuts, optional (I use honey-roasted peanuts)
Cover a baking sheet with waxed paper. Wash and dry apples and remove stems. Press a craft stick into the bottom of each apple. In a medium saucepan combine sugar, corn syrup, and water. Bring to a boil over medium-high heat stirring to dissolve sugar. Clip a candy thermometer to the side of the pan. Reduce heat to medium and cook, without stirring, until thermometer registers 295 degrees F to 300 degrees F (hard crack stage), about 30 minutes. Remove from heat, stir in cinnamon and red food coloring. Dip each apple in mixture and coat well, let excess drain off. If coating with nuts, quickly do so after dipping apples. Transfer to waxed paper lined baking sheet to cool.
Wash and dry apples and remove stems
Press a craft stick into the bottom of each apple
Over medium-high heat bring sugar, corn syrup, and water to a boil. Stir to dissolve sugar
Once it boils, reduce heat to medium and clip on the candy thermometer to the side of the pan. Do not stir. Thermometer should reach 295-300 degrees F (hard crack stage) in about 30 minutes. Watch closely the last 10 minutes.
Remove from heat and add cinnamon and red food coloring
Quickly dip apples and coat with nuts, if desired. Transfer to wax paper lined baking sheet to cool
Note: My friend Jonna said to refrigerate the apples before dipping. A good time to do this is while the syrup is heating.
Make lollipops with left over syrup. Butter a baking sheet and place sticks 4 inches apart. Drop candy syrup onto sticks to make 2 inch rounds. Syrup will spread. Cool completely.
One of my favorite Halloween memories is that my parents would always get us the biggest pumpkin
Me and Mimi
Diagnostic Imaging Department at the Hospital where I work
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Tannis, Wendy, Bruce, me and Shamae
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