Cinnamon Glazed Apples

Peel, core, and slice the Honeycrisp apples into uniform wedges approximately half an inch thick to ensure even cooking.

In a large skillet over medium heat, melt the butter until it begins to foam, swirling the pan to coat the surface evenly.

Add the granulated sugar, cinnamon, and salt to the melted butter, stirring constantly until the mixture is fully combined and begins to bubble.

Add the apple slices to the skillet in a single layer, tossing gently to coat each piece thoroughly with the spiced butter-sugar mixture.

Cook the apples over medium heat, turning occasionally, until they are tender and golden and the glaze has thickened and caramelized around each slice.

Remove the skillet from the heat and carefully add the brandy, then return to medium-high heat and stir to deglaze the pan, scraping up any caramelized bits.

Continue cooking for an additional minute or two until the brandy has reduced and the glaze is glossy and clings beautifully to the apples.

Remove from heat and allow the cinnamon glazed apples to cool slightly before using as a pie or tart filling, or serving warm as desired.