Candied Oranges: They go with pretty much everything

Candied Oranges

Candied Oranges

I really can’t get over how beautiful and versatile candied oranges are.  Those sweet little chewy rounds are wonderful scattered atop cakes, stacked on a cheese board, or even popped onto the edge of a cocktail glass.

The orange-infused syrup that results from the candying process is just an added bonus.  Save it for cocktails or pour a good glug over French toast this weekend.

Candied Oranges

2 cups sugar
2 cups water
2 oranges, peel on and sliced as thinly as possible*

In a medium saucepan, combine the sugar and water and bring to a boil over medium-high heat.  When boiling, add the orange slices, reduce the heat to low, and place a circle of parchment paper over the liquid to ensure that the orange slices stay completely submerged.

Simmer the citrus for 2 – 2 ½ hours then remove from the heat and allow the whole mixture to cool to room temperature. 

For a softer candied orange, remove the orange slices from the syrup and allow them to dry on a cooling rack for a few hours before using or packing into an airtight container with a small piece of parchment separating each slice.

For a chewier orange, heat your oven to 250F.  Line a baking sheet with parchment paper and lay the orange slices in a single layer on top.  Place a second sheet of parchment on top of the orange segments followed by another baking sheet.  Pop this into the preheated oven for 1 hour.  When done baking and the pan is cool enough to handle, remove the top pan and layer of parchment.  Carefully peel the candied orange slices from the bottom sheet of parchment and allow to cool.  Use immediately or transfer to an airtight container for storage.

Whether you want softer or chewier oranges, be sure to save that delicious syrup for cocktails or anything else that could use a syrupy orange kick!


*If, when slicing your oranges, you find it difficult to get thin and even slices, feel free to halve the orange and slice semicircles of the fruit for candying.

That sweet and salty crunch of Candied Nuts

Open my pantry and you are pretty much guaranteed to find a store of candied nuts just waiting to be sprinkled on salads, cakes, yogurt, or simply eaten by the handful.  This is the most basic of recipes for candied nuts so feel free to put your own spin on it.  Give this recipe a whirl with almonds, walnuts, cashews, peanuts, pistachios, or whatever you have on hand.  If you're feeling extra snazzy, add a bit of cinnamon, some crunchy salt flakes, curry powder, or even some fresh chopped rosemary!

Candied Nuts

Makes 2~ cups

¾ cup white sugar
2 cups nuts
¼ tsp kosher salt

Before you start cooking, set up a cooling station for your nuts by placing a silpat or piece of parchment paper on a cookie sheet.

For the nuts, evenly sprinkle the sugar across the bottom of a medium stainless steel frying pan and place it over medium heat.  Without stirring, allow the sugar to melt and turn a lovely golden colour.  Once all of the sugar has melted and is caramelized to a rich amber, remove the pan from the heat and quickly and carefully stir in the nuts. 

Working fast, pour the nuts onto the prepared cooling station and, using a heatproof spoon or spatula, spread the nuts into an even-ish layer.  Sprinkle the top with the salt and allow to cool completely.  Once cool, break the candied nuts apart and store in an airtight container.