CANDIED CITRUS
This tart and sweet candied citrus is so easy to make, and it adds a zippy pop to drinks, desserts and more. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield About 1 dozen citrus slices.
Number Of Ingredients 3
Steps:
- In a Dutch oven, combine sugar and water; bring to a boil. Add citrus slices; reduce heat to medium. Cook until slices are translucent, about 20 minutes, turning occasionally. Reduce heat; simmer until slices are tender but still intact, about 10 minutes, turning occasionally., Using a slotted spoon or tongs, remove slices to a wire rack or a parchment-lined baking pan. Let stand at room temperature overnight to dry. (Save syrup for another use.) If desired, cut slices in half; use to decorate a cake, pie or other dessert, or to garnish drinks.
Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 69mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
CITRUS CANDIED NUTS
This is a great treat if you need something to mail for the holidays. The citrus is great at cutting the sweetness.
Provided by Crabbycakes
Categories Lunch/Snacks
Time 40m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 300F.
- Generously grease 151/2x101/2x 1-inch jelly roll pan.
- Beat egg white in medium bowl with electric mixer on high speed until soft peaks form.
- Add almonds and pecans; stir until coated.
- Stir in powdered sugar, lemon juice, orange peel, lemon peel and nutmeg.
- Turn out onto prepared pan, spreading nuts in single layer.
- Bake 30 minutes, stirring after 20 minutes.
- Turn off oven.
- Let nuts stand in oven 15 minutes more.
- Immediately remove nuts from pan to sheet of foil.
- Cool completely.
- Store up to 2 weeks in air tight container.
Nutrition Facts : Calories 921.3, Fat 71.9, SaturatedFat 5.9, Sodium 19.6, Carbohydrate 62.3, Fiber 13.5, Sugar 44.9, Protein 21
CANDIED NUTS
Make and share this Candied Nuts recipe from Food.com.
Provided by dojemi
Categories Lunch/Snacks
Time 1h5m
Yield 1 pan broken into bits
Number Of Ingredients 5
Steps:
- Whisk together the egg and water till frothy.
- Stir in nuts.
- Combine sugar and cinnamon.
- Add egg mixture to sugar/cinnamon mixture.
- In a lightly buttered shallow pan spread mixture.
- Bake (in middle of oven) at 250 degrees for 50 minutes.
- Cool 1/2 hour and break into chunks.
- Will keep 5-days in tight container.
Nutrition Facts : Calories 4072.9, Fat 282.3, SaturatedFat 37.9, Sodium 3723.7, Carbohydrate 347.3, Fiber 54.9, Sugar 225.7, Protein 98.8
CANDIED NUTS
Provided by Food Network
Categories appetizer
Time 20m
Yield 12 to 15 servings
Number Of Ingredients 7
Steps:
- In a large bowl combine sugar, cinnamon, ginger, nutmeg, and salt.
- Blanch nuts in boiling water for 1 minute. Drain and dry them off in a kitchen towel. Lightly toss them into the sugar mixture until coated. Remove nuts, and set aside the sugar spice mixture.
- Bring the oil in a deep fryer or a heavy-bottomed pan to 330 to 350 degrees-F (do not let the oil burn). *Hint: place 1 nut in the oil and when it starts to sizzle, add the rest of the nuts.
- Fry approximately 1 minute, the nuts will turn golden in color, and float. Remove from the oil and add directly to the sugar mixture and toss again. Carefully remove nuts and shake off excess sugar, let cool and serve.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
CANDIED CITRUS ZEST
The aroma therapy you get from candying citrus is just one of the perks of making use of the whole fruit. Once you understand the basics of candying citrus, you can apply them to any citrus fruit. The method is simple enough: Slowly poach citrus peels in sugar syrup until they are cooked through and translucent.
Provided by Food Network
Categories condiment
Time 1h50m
Yield About 2 cups
Number Of Ingredients 3
Steps:
- Cut the citrus into wedges and remove the flesh. Use a sharp paring knife to remove as much white pith as possible from the peels. Reserve and use the insides of the fruits for juice or another use.
- Place all the peels in a 2-quart saucepan. Cover the peels with water and bring them to a boil. Boil for 1 minute, then remove from the heat and drain. Set the peels aside.
- Add the sugar, honey, and 1 1/2 cups (354ml) water to the empty pan and bring to a simmer over medium heat. Cook to dissolve all the sugar, stirring frequently, about 7 minutes. Add the reserved peels to the sugar syrup and reduce the heat to low; gently simmer until the syrup registers 220 degrees F on a candy thermometer or until the peels are bright and translucent looking. Stir the peels frequently. This should take about 1 hour. You do not want to caramelize the sugar at all, so keep the flame low and cook slowly. If the syrup begins to thicken before the peels have cooked through, you may need to add a touch more water to the pan during the cook time to slow down the candying process a bit.
- Cool the peels in the syrup until they reach room temperature. From here you can go in two different directions: you can store the candied peels in an airtight container in the syrup to keep it soft and hydrated. Alternately, you can dredge the peels in granulated sugar and set them on a wire rack overnight to create a dried candied zest confection. The sugared zest can then be stored at room temperature for months and months.
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