Candied Orange Peels with Honey
A cozy, homemade treat that transforms kitchen scraps into a festive favorite, perfect for gifts or snacking.
Ingredients
Main Ingredients
- 4 large organic oranges Thick-skinned varieties like navel or Valencia work best (organic recommended so you can use the peel).
- 1.5 cups raw honey Wildflower or orange blossom honey adds extra floral notes.
- 0.5 cups water To make the honey syrup smooth and controlled.
- 0.5 cups coconut sugar or raw cane sugar For coating (use coconut sugar to stay paleo).
- 1 stick cinnamon Warming background spice.
- 1/2 teaspoon ground cinnamon Alternate for cinnamon stick.
- 1 pinch fine sea salt Balances the sweetness.
- 1 teaspoon vanilla extract Optional for a flavor twist.
- 1 pinch chili flakes Optional for an extra kick.
Instructions
Preparation
- Wash and peel the oranges. Use a sharp knife to remove the peel in wide strips, leaving as little white pith on the flesh as possible.
- Blanch the peels in a saucepan by covering them with cold water. Bring to a boil, drain, and repeat this blanching twice more (a total of three times).
Cooking
- In the same pan, combine honey and water, add the cinnamon stick and a pinch of sea salt. Bring to a gentle simmer, stirring until the honey is incorporated.
- Add the blanched peels to the syrup and simmer gently uncovered for 40–60 minutes, stirring occasionally. The peels will turn translucent and the syrup will thicken into a glossy glaze.
- Use tongs to transfer the peels to a wire rack set over a baking sheet to catch drips. Allow them to cool until tacky but not sticky to the touch.
- Toss the tacky peels in coconut sugar or rolled in shredded coconut, then arrange in a single layer on the rack. Let them dry for 6–12 hours or overnight until firm but slightly pliable.
- Once dried, they are ready to enjoy. For a prettier finish, dip half of each strip in melted chocolate and let set on parchment.
Notes
Store in an airtight container at room temperature for up to two weeks. For longer storage, freeze flat in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. To soften slightly before serving, warm in a low oven (250°F / 120°C) for 5–8 minutes or let sit at room temperature for 30 minutes.