Candied Carrot Curls
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
50
Spice
59
Sweetness
51
Sourness
54
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Peel layers from carrot lengthwise on one side with peeler until you begin to get wide slices
2
Peel wide strips, reserving them, until you get about 15 (there will be a few extra)
3
Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved
4
Add wide carrot strips and simmer, uncovered, 15 minutes
5
Strain through a sieve into a bowl, discarding syrup
6
Let stand 15 minutes
7
Preheat oven to 225°F with rack in middle
8
Line a large baking sheet with nonstick liner, then arrange candied carrot slices flat in 1 layer on sheet
9
Bake until dry but still flexible, about 30 minutes
10
(Leave oven on
11
) Wind carrot strips, 1 at a time, around end of handle of a wooden spoon in a loose spiral, then slip off each curl and return, seam sides down, to lined baking sheet
12
Return curls to oven to dry until crisp, 30 to 45 minutes more
13
Cool completely on baking sheet
14
Peel layers from carrot lengthwise on one side with peeler until you begin to get wide slices
15
Peel wide strips, reserving them, until you get about 15 (there will be a few extra)
16
Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved
17
Add wide carrot strips and simmer, uncovered, 15 minutes
18
Strain through a sieve into a bowl, discarding syrup
19
Let stand 15 minutes
20
Preheat oven to 225°F with rack in middle
21
Line a large baking sheet with nonstick liner, then arrange candied carrot slices flat in 1 layer on sheet
22
Bake until dry but still flexible, about 30 minutes
23
(Leave oven on
24
) Wind carrot strips, 1 at a time, around end of handle of a wooden spoon in a loose spiral, then slip off each curl and return, seam sides down, to lined baking sheet
25
Return curls to oven to dry until crisp, 30 to 45 minutes more
26
Cool completely on baking sheet