Candied Chilies Candied Chilies

Candied Chilies Image by: Angus Fergusson

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

  • 1 cup granulated sugar
  • 8 Thai bird's-eye peppers , thinly sliced

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
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1
  • Vitamin C 15
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Candied Chilies

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