Habanero Simple Syrup and Candy
Habaneros deliver heat and flavor, making them ideal for simple syrup and crunchy candies.
This syrup is simple and elegant. Its versatility is endless. We suggest using the syrup in cocktails, lemonade or as a flavorful spice for Scotch bonnet cookies. You can even brush the syrup on grilled carrots to add a sweet and spicy kick.
The habanero candies are coated with sugary goodness, but they go much further than satisfying a sweet tooth. The candies complement baked goods, cheese platters and can add a crunchy texture to an ordinary chicken sandwich.
Once you make these items, you’ll find yourself adding them to everything and anything. Go wild.
.A word of caution: Capsaicin, the heat-producing compound in chili peppers, gets released into the air as you slice and heat the chili peppers. Use gloves to protect your hands and open a window, maybe two, to make sure fresh air is circulating through the home. This will minimize any irritation from the chili peppers while you are making the recipe.
Habanero Simple Syrup
and
Candied Habaneros
¼ cup of candies in 20 minutes | 2 cups of syrup in 5 minutes
Slivers of habanero candies can add an unexpected sweet heat to a range of items from a turkey sandwich to a buttery Scotch bonnet cookie. PHOTOGRAPHY BY ISLAND AND SPICE MAGAZINE
Ingredients:
1 ½ cup water
1 ¼ cup organic cane sugar
¼ cup thinly sliced habaneros (about 20 grams, or 2 to 3 peppers)
Preparation:
Preheat the oven to 325 degrees. Use a mandoline slicer (or a very sharp knife) to thinly slice the habaneros starting at the tip and ending about two thirds of the way up the pepper. (Save the tops in the fridge for another meal.) The habanero slices should be thin but not translucent. Try to keep the slices intact in order to create gorgeous misshapen rings.
Place the sliced peppers, water and sugar into a pot set on low-to-medium heat and stir continuously. Once the sugar dissolves, turn the heat up to medium to help the capsaicin release into the syrup, for 3 minutes, stirring occasionally at this point.
To make habanero candy: Use a slotted spoon to remove the peppers from the pot and onto a sheet pan lined with a baking sheet. Evenly disperse the peppers so they are not touching and are lying flat. Bake for 15 to 17 minutes, or until the peppers are dehydrated and firm. They will continue to harden after you remove them from the oven. Let the peppers cool for five minutes. Use your fingers to gently coax the peppers from the baking sheet.
Allow the remaining habanero syrup (peppers removed) to fully cool before placing in a glass jar for future use.
