Spicy Hot Honey & Chili Candied Orange Peels
"There is a culinary alchemy that happens when you combine the bright, floral acidity of citrus with the slow, lingering burn of chili. These Hot Honey & Chili Infused Candied Orange Peels are a celebration of that contrast—a thoroughly modern twist on a classic confection. While traditional candied peels are a staple of holiday baking and old-world tea times, this version taps into the 'swicy' (sweet and spicy) trend that has taken the food world by storm. We start with thick-skinned navel oranges, utilizing the often-discarded rinds to create a sustainable, zero-waste treat. By blanching the peels repeatedly, we strip away the bitterness of the pith, leaving a tender canvas ready to absorb a syrup infused with wildflower honey and crushed red pepper flakes. The result is a translucent, jewel-like strip that starts sweet and tangy, then finishes with a sophisticated warmth. These are spectacular dipped in dark chocolate, chopped into scones, used as a garnish for an Old Fashioned cocktail, or simply eaten straight from the jar."
Ingredients
Instructions
Score the skin of the oranges into quarters and peel carefully, keeping the pith intact. Slice the peels into 1/4-inch wide strips.
Place the peels in a medium saucepan and cover with cold water. Bring to a boil, boil for 2 minutes, then drain. Repeat this blanching process two more times to remove bitterness.
In the same saucepan, combine 2 cups granulated sugar, 1 cup water, honey, red pepper flakes, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.
Add the blanched peels to the simmering syrup. Reduce heat to low and simmer gently for 45-60 minutes, or until the peels are translucent and the syrup has thickened significantly. Do not let it caramelize.
Using a slotted spoon or tongs, remove the peels from the syrup and place them on a wire cooling rack set over a baking sheet to catch drips. Let them dry for 12-24 hours until tacky but not wet.
Optional: Toss the tacky peels in superfine sugar to coat. Store in an airtight container at room temperature for up to 2 weeks.
Gather Ingredients
Step by Step
Score the skin of the oranges into quarters and peel carefully, keeping the pith intact. Slice the peels into 1/4-inch wide strips.
Place the peels in a medium saucepan and cover with cold water. Bring to a boil, boil for 2 minutes, then drain. Repeat this blanching process two more times to remove bitterness.
In the same saucepan, combine 2 cups granulated sugar, 1 cup water, honey, red pepper flakes, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves.
Add the blanched peels to the simmering syrup. Reduce heat to low and simmer gently for 45-60 minutes, or until the peels are translucent and the syrup has thickened significantly. Do not let it caramelize.
Using a slotted spoon or tongs, remove the peels from the syrup and place them on a wire cooling rack set over a baking sheet to catch drips. Let them dry for 12-24 hours until tacky but not wet.
Optional: Toss the tacky peels in superfine sugar to coat. Store in an airtight container at room temperature for up to 2 weeks.