In a large pot, combine sugar, cinnamon, and red cinnamon candies.

Add water to the pot.

Bring the mixture to a boil over medium-high heat.

Peel and core the granny smith apples.

Cut the peeled and cored apples into halves or thirds.

Add the apple pieces to the boiling syrup.

Cook the apples in the syrup until they are tender but not mushy.

Remove the apples from the pot and arrange them on a serving platter.

Continue to cook the syrup to reduce its volume, making it thicker.

Pour the reduced syrup over the arranged apples.

Serve the cinnamon apples warm.