Directions

Mix sugar, cinnamon and salt. Toss with apples

Heat butter in 12 inch deep skillet over medium-high heat until it looks a pale nutty brown. Add apple mixture. Cover and cook, stirring occasionally until the apples soften and release their juices (about 7 mins). Uncover and continue to cook until juice thickens to light syrup (1-2 mins longer).

Whisk cornstarch and vanilla into 1 cup water. Stir into apple mixture until it thickens (less than 1 minute). Transfer apples to jelly roll pan to cool quickly.