Sweet and Spicy Candied Pecans

I have seriously mixed feelings about these Sweet and Spicy Candied Pecans. I would like to give them a wholehearted endorsement, but I am unfortunately still recovering from the last time I made a batch. As soon as they came out of the oven, with their gorgeous mahogany color and fragrant aroma, I was hooked. I found myself hovering around the pan and nibbling them constantly. I ate them for pre-dinner snacks and post-dinner treats. It is safe to say that, except for the handful I used in another dessert, I ate the whole batch myself in a few days. So, although I love these crunchy, spicy devils, I have to warn you that unless you have a willpower of steel, or hate delicious candied nuts, you should exercise extreme caution around these pecans.

Get the recipe: Sweet and Spicy Candied Pecans

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Sweet and Spicy Candied Pecans Photo c2009 Elizabeth LaBau, licensed to About.com, Inc.

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Candied Flowers

Candied Flowers are beautiful, edible flowers that are coated with a thin layer of egg white and sugar to preserve them. Candied or crystallized flowers add a delicate floral flavor and a beautiful appearance to any dessert.

A note about ingredients: edible organic flowers can be found packaged in the herb section of many grocery stores. You can also look for them in season at local farmer's markets, or grow your own. Just be sure that the flower variety is edible and no pesticides are used! Egg whites are necessary to this recipe, so if consuming raw eggs is a concern, use a pasteurized egg white. Finally, if you do not have superfine sugar, you can easily make your own following these instructions.

Be sure to check out the photo tutorial with step by step pictures showing how to make candied flowers!

Ingredients:

• 1-2 cups of edible organic flowers
• 1 egg white, at room temperature
• 1 tsp water
• 1/2 cup superfine sugar
• Small paintbrush
• Wire drying rack

Preparation:

1. Add the water to the egg white and whisk it gently with a fork or small whisk just until a few bubbles appear.

2. Working with one flower at a time, dip the paintbrush in the beaten egg white and gently paint all the petals on the front of the flower. Turn the flower over and paint the back of the petals as well. It's important that all the surfaces be covered so that the flowers are properly preserved.

3. Hold the flower over the bowl of superfine sugar and sprinkle the top with a thin, even layer of sugar. Turn the flower over and sprinkle the bottom with sugar as well.

4. If there are large clumps of sugar anywhere, dust it off gently so that only a thin, even layer of sugar remains on the flower.

5. Place the flower on a wire drying rack to dry completely. Smooth the petals out and arrange it how you would like—once it is dry it can no longer be moved, so take the time now to get it to look its best. Repeat the process of brushing the flowers with egg white, covering them with sugar, and arranging them on the drying rack until all of the flowers have been candied.

6. Allow the flowers to sit at room temperature until they are completely dry. Depending on the humidity in your house, this can take anywhere from 4-24 hours or longer. When they are finished the petals will be stiff.

7. Carefully store your candied flowers in an airtight container at room temperature for up to two weeks. They are very delicate, so pack them between layers of waxed paper and be very gentle when handling them. They will absorb moisture from the air, so it is best not to store them in the refrigerator, and avoid placing them on wet desserts until the last possible moment.

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Candied Flowers

Who knew making Candied Flowers was so simple? For years I've seem them on pastries and cakes in "fancy" shops, but it was only recently that I learned how to make them myself. And, bombshell: it's super-easy. A quick brush of egg white, a dusting of sugar, and you have beautiful sugar-crusted flowers, perfect for putting on top of cakes, cupcakes, or any other special-occasion dessert. *cough Valentine's Day cough*

Just make sure you use flowers that are meant to be edible and aren't doused in pesticides, and you're golden. I usually buy them pre-packaged in the herb section at Whole Foods or similar upscale supermarkets, but I've also seen them at the farmer's market, and if you have a green thumb (which I decidedly do NOT) you could even grow your own edible varieties. Not convinced it's as easy as I'm making it sound? Look, I have a Candied Flower photo tutorial right here. Told ya so.

Get the recipe: Candied Flowers
How to Make Candied Flowers (Photo Tutorial)

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Candied Flowers Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.

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Candied Bacon

Up until recently, my only experience candying things involved sweets. Candied citrus peel? Yes. Candied pineapple? Sure. Candied nuts? Absolutely! But candied pork products? Now we're venturing into weird and dangerous territory.

My skepticism was misplaced, however, because Candied Bacon is both really delicious and really easy. There are no finicky sugar syrups or prolonged soaking periods. All you do us press a sugar-spice mixture onto your bacon, and bake it until it's crisp. The resulting candied bacon is both chewy and crunchy, sweet and salty, and completely addicting. My husband compared it to maple sugar-drizzled bacon, and I have to agree. So if you're a fan of the breakfast combination, this is the candy for you.

These little sin sticks are delicious plain, but you can also dip them in chocolate, crumble them up to use on salads, or use them to top really wicked cakes or cupcakes. Or doughnuts. Or cookies! Somebody stop me!

Get the recipe: Candied Bacon

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Candied Bacon Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.

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Making Candied Citrus Peel

Once peels are completely dry, scrape off any excess sugar clumps. The peels are excellent as they are, or if desired, the peels can be dipped in chocolate. You can use milk, dark, or white chocolate (or a combination), and dip them either partially or completely. For best results, temper the chocolate so that your candy will be shiny and stable at room temperature. Dip the peels using your fingers (if dipping partially) or dipping forks (if dipping completely). Place the chocolate-covered peels on a baking sheet covered with parchment, and refrigerate the peels to set the chocolate.

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Candied Peanut Chocolate Bark

This Candied Peanut Chocolate Bark is a mouthful, in more ways than one. The name may not roll off the tongue, but the taste more than makes up for an unwieldy moniker. Honestly, I never thought I could love a simple slab of candy so much, but this bark has completely won me over. It starts with peanuts caramelized until they are a deep, smoky golden brown. Then chocolate is melted with peanut butter to form the rich, nutty base of the candy, and the nuts are scattered on top. If you must take a shortcut, you can use purchased toffee peanuts, but I think half the charm of this bark is the darkly caramelized, freshly made nuts. Every bite is sweet, salty, crunchy, and so, so good.

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Candied Peanut Chocolate Bark Photo c2010 Elizabeth LaBau, licensed to About.com, Inc.

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