Buttered Pecan Apples

I’m a fan of cooked apples. Scratch that: I’m a fan of apples when they’re cooked well. Not when they’re cooked down so much that as soon as you insert a fork you’re approaching applesauce, nor when they’re swimming in so much butter and sugar it’s more like a pie without the crust. My perfect cooked apples hold their shape but are still pleasantly soft, and are sweet and flavorful enough, but not void of all nutritional value because of an excess of sugar/fats.

These apples were, if I do say so myself, probably my favorite. I hope you enjoy them as well.

Buttered Pecan Apples

3 T butter
1/4 C. chopped pecans
3 Granny Smith Apples, peeled, cored and sliced
1 T. honey
1 pinch salt

In a medium frying pan, melt butter and add pecans. Toast for 2-3 minutes. (Resist the urge to add in heavy cream and throw in an ice cream churn. Yum.) Add honey and salt, then apples. Stir to coat. Cover, and cook over medium for 10-15 minutes, stirring occasionally to keep apples from burning. Enjoy!