Cooking Thai peppers in simple syrup gives you a sweet and spicy flavour booster that can be added to savoury dishes as well as desserts. Try sprinkling some onto stir-fries or pizza, or using them to coat cheese balls. Or, for an unexpected kick, mix them into chocolate cake batter or a curd for lemon squares. Use the reserved syrup to spice up homemade cocktails.
- Prep time 10 minutes
- Total time 50 minutes
Ingredients
Method
In small saucepan, bring sugar and 1 cup water to boil, stirring, until sugar is dissolved. Stir in ai peppers. Reduce heat, cover and simmer for 20 minutes. Strain through fine-mesh sieve set over bowl; reserve liquid for another use.
Arrange Thai peppers in single layer on parchment paper–lined rimmed baking sheet. Roast in 200°F oven until dry, about 20 minutes. (Make-ahead: Store in airtight container at room temperature for up to 3 days.)
Makes about 1/4 cup.
Nutritional facts Per 1 tbsp: about
- Sodium 1 mg
- Sugars 6 g
- Calories 22
- Total fat 0 g
- Potassium 24 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 6 g
%RDI
- Iron 1
- Vitamin A 1
- Vitamin C 15
