Indulge in these delightful Candied Orange Peels with Honey, a beautifully simple and refined sugar-free treat. Perfect for snacking, garnishing desserts, or enhancing your favorite baked goods. This Paleo-friendly recipe transforms fresh orange peels into a sweet, chewy, and aromatic delight, using only natural honey.
Honey Candied Orange Peels: A Wholesome, Refined Sugar-Free Paleo Treat
There’s something truly enchanting about candied orange peels. That unique blend of sweet, subtly bitter, and intensely aromatic flavors has always captivated me, making them a staple in my kitchen. My absolute favorite combination has to be chocolate and candied orange peels – a timeless pairing that inspired me on a quest to create a healthier candied orange peel recipe. I wanted a version that retained all the charm and gourmet appeal of the classic, but without the refined sugars often found in traditional recipes.
This recipe proves that you don’t need a pantry full of obscure ingredients to create something truly special. With just three simple components, you can transform humble orange peels into an irresistibly delicious, refined sugar-free treat. It’s an accessible and rewarding kitchen project, yielding a versatile ingredient that’s perfect for both snacking and elevating other dishes.
Drawing inspiration from a variety of traditional candying methods, including valuable insights from Bright Eyed Baker and Allrecipes.com, I experimented to perfect a version that seamlessly aligns with a Paleo lifestyle. By replacing conventional white sugar with natural, golden honey, I successfully crafted a batch of vibrant Paleo candied orange peels that are not only guilt-free but also bursting with natural sweetness and profound citrus flavor.
Why You’ll Love This Refined Sugar-Free Candied Orange Peel Recipe
Beyond their simply delightful taste, these honey candied orange peels offer a multitude of benefits, making them a must-try for any home cook:
- Effortless Preparation: You only need three readily available ingredients to bring this gourmet treat to life. Its simplicity belies its sophisticated flavor, making it a perfect project for any skill level.
- Naturally Sweetened: This recipe completely eliminates refined white sugar, relying solely on the natural goodness of honey for its sweetness. This makes it an excellent choice for those mindful of their sugar intake or seeking healthier alternatives.
- Perfect for Paleo Lifestyles: Adhering to a Paleo diet can sometimes mean sacrificing sweet treats, but not with these candied orange peels. They are entirely compliant and offer a wonderfully satisfying, natural dessert option.
- Remarkably Versatile: The uses for these candied peels are nearly endless! Enjoy them as a chewy, aromatic snack, dip them in melted dark chocolate for an elegant dessert, or finely chop them to incorporate into various baking projects. They are fantastic in cookies, muffins, scones, and can even be a secret ingredient in savory glazes. Imagine them enhancing your homemade chocolate orange fudge!
- Deep, Authentic Flavor: Honey not only provides natural sweetness but also imparts a unique floral depth that beautifully complements the bright, zesty notes of the orange. The gentle candying process preserves the orange peels’ natural oils, resulting in a more profound and aromatic taste experience than conventionally sugared peels.
- Sustainable Cooking: This recipe offers a fantastic way to minimize food waste by transforming what might otherwise be discarded orange peels into a gourmet delight. It’s a delicious step towards a more sustainable kitchen.
Essential Ingredients for Your Homemade Candied Orange Peels
Crafting these delectable honey-candied orange peels requires just a handful of straightforward ingredients. The quality of each component shines through in the final product, so choose wisely.
- Oranges: For optimal results, I strongly recommend using **Navel oranges**. Their naturally thick skin and substantial pith (the white layer beneath the vibrant orange rind) make them exceptionally well-suited for candying. They are easier to score and peel, and their zest is wonderfully aromatic, contributing significantly to the overall flavor. When selecting oranges, look for firm, unblemished fruits. Opting for organic oranges is an excellent choice, as you will be consuming the peel.
- Honey: Any good quality, **liquid honey** will perform beautifully in this recipe. Lighter-colored honeys typically have a milder flavor profile, allowing the bright citrus notes of the orange to take center stage. Conversely, darker, more robust honeys can impart a richer, deeper sweetness and a more complex flavor. Feel free to choose your personal favorite, as honey serves as the primary sweetening agent and its taste will be prominent.
- Water: Simple **bottled or tap water** is all you need. Water is crucial in two key stages: first, for blanching the peels to remove any inherent bitterness, and second, for creating the luscious, golden honey syrup that will infuse the peels with sweetness.
Step-by-Step Guide to Crafting Perfect Honey Candied Orange Peels
Follow these detailed instructions to achieve perfectly translucent, sweet, and wonderfully chewy candied orange peels every time. Precision during preparation and patience during the simmering process are the keys to a successful batch.
Step 1: Prepare the Oranges. Start with two fresh navel oranges. Using a sharp knife, carefully slice off about ¼ inch from both ends of each orange. Next, you will “score” the peel, or rind, into four equal quarters. To do this, gently but firmly press the knife into the orange peel until you feel a slight ‘pop,’ indicating that the knife has gone through the white pith and separated from the fruit itself. Exercise caution not to cut too deeply into the orange flesh. Once scored, you should be able to easily peel off each quarter section of rind by hand. From two oranges, you will yield 8 large, curved pieces of orange peel, ready for the next step.
Step 2: Slice the Peels into Uniform Strips. Take each of your large orange peel quarters and, using your sharp knife, cut them lengthwise into uniform ¼ inch strips. Aim for consistency in thickness, as this is crucial for ensuring that all the peels cook evenly and absorb the honey syrup consistently. These carefully cut strips will soon become your beautiful, chewy candied pieces.
Step 3: Blanch the Orange Peels to Remove Bitterness. Place all the cut orange peel strips into a medium to large saucepan. Cover them completely with fresh, cold water. Bring the water to a rolling boil over high heat. Once boiling vigorously, reduce the heat slightly to maintain a steady boil and continue to cook the peels for approximately 20 minutes. This essential step is crucial for extracting and significantly reducing the natural bitterness found in the orange pith, ensuring your final product is delightfully sweet and palatable. After 20 minutes, carefully drain the orange peels using a colander or strainer and let them air dry for a few minutes while you proceed to prepare the honey syrup.
Step 4: Create the Honey Syrup. In the same (or a clean) saucepan, combine 1 cup of water and 1 cup of your chosen honey. Place the pan over medium-high heat and bring this mixture to a vigorous boil. Allow it to boil for 5 minutes, stirring occasionally at the beginning to ensure the honey fully dissolves and integrates with the water, and to prevent any scorching. After 5 minutes, reduce the heat to medium and continue to cook for another 5 minutes, stirring more frequently. This constant stirring helps to keep the bubbles from overflowing and ensures a smooth, consistent syrup. The end result should be a rich, golden, and slightly thickened syrup, ready to candy your peels.
Step 5: Simmer the Peels in Honey Syrup. Gently add the previously drained orange peels to the prepared golden honey syrup in the pan. Ensure that all the peels are as submerged as possible in the liquid. Reduce the heat to low-medium and allow the mixture to simmer gently for approximately 45 minutes. During this crucial stage, the orange peels will slowly absorb the flavorful honey syrup, transforming into soft, pliable, and beautifully translucent pieces. It is vital to check the pan regularly throughout this 45-minute simmering period; if the syrup begins to reduce too much or dries out, the peels could burn. If needed, add a tablespoon or two of hot water to maintain a thin layer of syrup at the bottom of the pan.
Step 6: Dry and Set the Candied Peels. Once the orange peels have become completely translucent, indicating they are fully candied and soft, carefully remove them from the pan. Lay them out in a single layer on a sheet of parchment paper or on a wire rack placed over parchment paper. Allow them to dry and set for at least 10 minutes, or longer if you prefer a firmer texture. You’ll be surprised at how quickly they dry and develop their signature chewy, slightly firm texture. If you plan to dip them in chocolate, ensure they are thoroughly dry to prevent the chocolate from seizing or becoming clumpy.
Expert Tips for Achieving the Best Honey Candied Orange Peels
- Select Thick-Skinned Oranges: While Navel oranges are highly recommended, other varieties like Valencia can also be used if they boast thick peels. Thicker peels are more resilient during the candying process and provide a more satisfying chew.
- Uniformity is Key: Strive to cut your orange peels into uniform ¼ inch strips. This consistency is essential for even cooking and ensures that all pieces absorb the honey syrup at a similar rate, leading to perfectly candied results across the batch.
- Never Skip the Blanching: The initial 20-minute boil in fresh water is a critical step for a reason—it effectively leaches out the natural bitter compounds present in the orange pith. Omitting or shortening this step will likely result in candied peels with an unpleasant bitter aftertaste.
- Monitor Syrup Level Diligently: During the 45-minute simmering process, it’s crucial to keep a close eye on the honey syrup. It should always maintain a liquid state, covering the peels or providing enough liquid for them to simmer. If the syrup reduces too much, gently add a small amount of hot water (1-2 tablespoons at a time) to prevent the peels from burning and sticking to the pan.
- Patience for Translucency: The definitive sign that your peels are perfectly candied is when they become translucent. This means light can pass through them, indicating that they have fully absorbed the honey and are cooked through. Do not rush this stage.
- Proper Cooling and Drying: For the best texture, allow the candied peels to dry completely. If you prefer them slightly softer and chewier, a shorter drying time is sufficient. For a firmer, more “candy-like” texture, extend the drying time to several hours, or even overnight, turning them occasionally.
- Elevate with Spices: For an extra layer of aromatic complexity, consider infusing your honey syrup with whole spices. A cinnamon stick, a few cloves, or a star anise added during the simmering stage can impart wonderful warmth and depth to your candied orange peels.
Recipe FAQs: Your Candied Orange Peel Questions Answered
Here are answers to some of the most common questions about making and enjoying these delightful honey candied orange peels, ensuring your success from start to finish:
To score the rind, gently yet firmly press the tip of a sharp knife into the orange peel. Continue pressing until you feel a slight “pop” as the knife penetrates through the white pith, reaching just the point where it separates from the orange fruit. The key is to separate the peel from the fruit without cutting into the fruit itself. This technique is significantly easier with oranges that naturally have a thicker pith. Once scored in quarters, you can then effortlessly peel off the rind sections by hand, ensuring minimal damage to the peel.
The most common reason for bitter candied orange peels is either skipping the initial boiling step or not boiling them for a sufficient duration. The 20-minute boil in fresh water (Step 3 of the instructions) is absolutely crucial for leaching out the natural bitter compounds found in the orange pith. If you find your peels are still unpleasantly bitter after the first boil, you can perform a second, fresh 20-minute boil in new water before proceeding with the honey syrup stage. This double blanching method can resolve even stubborn bitterness.
The culinary possibilities for these candied peels are truly endless! You can simply enjoy them as a delightful, chewy, and aromatic standalone snack. For a classic, elegant treat, dunk them in melted dark chocolate (a high-quality chocolate with 70% cocoa or higher works beautifully) and allow them to set. Incorporate finely chopped candied peels into your favorite brownie, cookie, muffin, scone, or even fruitcake recipes for a burst of vibrant citrus flavor. They also make a stunning and edible garnish for cakes, cocktails, or individual desserts. Don’t forget they can be a fantastic addition to homemade granola, trail mix, or even a simple bowl of yogurt.
Once your honey candied orange peels are completely dry and cooled, store them in an airtight container at room temperature. They will maintain their quality and delightful chewiness for up to 2-3 weeks. For extended freshness, you can store them in the refrigerator for up to a month. If you wish to keep them even longer, candied orange peels freeze exceptionally well. To freeze, arrange them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container to prevent them from sticking together. Thaw at room temperature before using.
Absolutely! This versatile candying method works wonderfully with a variety of other citrus peels. You can easily adapt it to make delicious candied lemon peels, grapefruit peels, or even lime peels. Just keep in mind that the initial blanching time (boiling step) might require slight adjustments based on the thickness and inherent bitterness of the specific citrus fruit’s pith. Lemons and grapefruits, for instance, might benefit from a slightly longer or even repeated blanching to achieve the perfect balance of sweet and tart.
Other Delightful Orange Desserts You’ll Love
If you’ve fallen in love with the vibrant and refreshing flavor of orange, you’ll definitely want to explore these other fantastic recipes that celebrate this wonderful citrus fruit:
- These Chocolate Orange Fudgy Brownies are an absolute dream come true for any chocolate and orange enthusiast. Imagine rich, incredibly fudgy brownie goodness infused with an invigorating orange zest – it’s an utterly irresistible and sophisticated combination!
- For a lighter, yet equally flavorful treat that’s perfect for breakfast or a snack, try these Paleo Orange Cranberry Muffins. They strike a perfect balance between tart and sweet, offering a wonderfully bright, wholesome, and satisfying flavor profile.
Explore More Candied Citrus Recipes for Your Kitchen
The delightful art of candying citrus peels extends beautifully beyond just oranges. Here are a couple of other inspiring candied citrus recipes that are certainly worth checking out and adding to your repertoire:
- These Candied Lemon Slices from Running to the Kitchen are not only incredibly simple, requiring just three ingredients, but also offer a stunning presentation and a delightful tart-sweet contrast that’s perfect for garnishing desserts or enjoying plain.
Did you try this wholesome recipe? Please leave us a ⭐ review below! Your feedback helps others discover and enjoy this delicious treat.
Candied Orange Peels with Honey (Paleo)
These candied orange peels with honey are a refined sugar-free candied orange peel recipe where fresh orange peels are candied in honey. They are perfect to snack on or to use in other recipes!
By: Dominique
Servings: 6
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Average Rating: 4.84 from 12 votes
Ingredients
- 2 navel oranges
- 1 cup water
- 1 cup honey
Instructions
- Cut ¼ inch off from each end of each orange. Then score the skin into quarters. Press gently yet firmly into the orange peels with a knife until there is a bit of a pop and you go through the white pith of the orange. Make sure to stop before hitting the orange fruit.
- Then, using your hands, remove the skin from the orange, including the pith (white part). You should have 8 larger pieces of orange peel.
- Cut the peels into ¼ inch strips.
- Put the strips of orange peels into a large pan, fill the pan with water and bring it all to a boil. Once the water is boiling, cook for 20 minutes, drain using a colander/strainer and set aside.
- Mix 1 cup of water and 1 cup of honey in a large pan and heat on the stove top over high heat until the mixture boils (about 1-1.5 minutes), then lower the heat to medium high and cook for 5 minutes. Lower the heat to medium and cook for another 5 mins. Make sure to mix periodically at the start, and then to mix it often to keep the bubbles down. The result will be a golden syrup.
- Add the peels to the syrup and heat over low-medium. Let everything simmer for 45 minutes. (Check regularly to make sure that there is always a little bit of syrup in there because if it runs out, it will burn)
- The candied orange peels are done when they are translucent.
- Remove the orange peels from the pan, and lay them out to dry on parchment paper for about 10 mins.
Notes
- How to score an orange peel: Gently yet firmly press into the orange peel with a knife until you feel a bit of a pop and the knife goes through the white pith of the orange. Don’t go deep enough to hit the fruit of the orange. Then peel off the rind section by section.
Nutrition Information
- Calories: 177kcal
- Carbohydrates: 47.8g
- Protein: 0.3g
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
- Course: Dessert
- Cuisine: American