In a large bowl, toss the apples with ¼ cup of the powdered sugar and set aside at room temperature for 30 minutes. In a large sauté pan over high heat, lightly brown the butter, add the apples, and toss to coat. Add the honey and cook, stirring, until the apples are golden brown and about halfway cooked. Remove the pan from the heat, pour in the calvados, and carefully flambé. Simmer, stirring, until glazed. Set aside.