In a large Dutch oven, heat 1 cup sugar and 3 tablespoons water over medium heat without stirring until sugar is golden brown. (The darker the color, the richer the flavor.) Gradually add cider; cook until sugar is dissolved. Add cinnamon stick, and bring to a simmer; reduce heat to low, and cook for 15 minutes.
Heat a medium cast-iron skillet over medium-high heat until hot. Dip apple halves in remaining ¼ cup sugar; place cut side down in skillet. Cook until lightly browned, 1 to 2 minutes. Float apples in Dutch oven for serving.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/caramel-apple-cider/