Have you ever wondered what to do with leftover orange peels? Instead of tossing them out, why not turn them into a sophisticated and delicious treat? This recipe for Candied Orange Peel Chocolates with Nuts is a wonderful way to practice sustainable cooking while creating something truly special. The process of candying transforms the bitter peel into a sweet, chewy delight with a vibrant citrus flavor. Dipped in smooth milk chocolate and topped with crunchy nuts, these homemade candies are a gourmet experience. They make a perfect after-dinner treat, a lovely addition to a cup of coffee or tea, or a thoughtful, handmade gift for friends and family. Let's dive into the magical process of turning simple orange peels into an unforgettable confection!
Candied orange peel chocolates with nuts
Ingredients for Candied Orange Peel Chocolates with Nuts
- 500 g orange peels
- 150 g granulated sugar
- 1 lemon
- 200 g milk chocolate
- 100 g almonds
- water
How to Make Candied Orange Peel Chocolates with Nuts
Slicing the orange peels into strips.
Bring to a boil, then drain the water.
Simmer the peels for 1-2 hours after boiling over low heat.
Prepare the peels. First, thoroughly wash the oranges with a brush and rinse with clean water. Peel the oranges. Slice the orange peels into strips.
Place the orange peels in a saucepan. Pour in about 1.5 liters of water. Bring to a boil, then drain the water. The first water is drained to remove any oils or other substances used to preserve the oranges during storage and transportation.
Again, add the same amount of clean water. Simmer the peels for 1-2 hours over low heat after bringing to a boil. The saucepan should be covered with a lid to prevent the water from evaporating. The cooking time depends on the type of orange. For example, soft and porous peels with a thick white pith cook quite quickly.
Now the peels are ready for candying.
The boiled peels will become soft; drain them in a sieve. Now the peels are ready to be made into tsukaty (candied peels).
Pour 120 ml of cold water into a heavy-bottomed pot and add granulated sugar.
Rinse the boiled orange peels with boiling water.
Place the rinsed peels into the pot with the boiling syrup.
In a heavy-bottomed saucepan, pour 120 ml of cold water and add the granulated sugar. Squeeze the juice from a small lemon. Heat the syrup to a boil and simmer over low heat for a couple of minutes until the sugar dissolves.
Rinse the boiled orange peels with boiling water.
Place the rinsed peels into the saucepan with the boiling syrup. Cook over low heat for 1 hour. Stir occasionally to prevent the candied peels from burning.
Spread the dried peels on parchment paper in an even layer.
Line a baking sheet with parchment paper. Spread the finished orange peels on the paper. If there is still a lot of syrup at this stage, you can drain the peels in a sieve again to let the excess syrup drip off. Spread the slightly dried peels on the paper in an even layer.
Place pieces of milk chocolate on the flat layer of candied orange peels.
Spread the melted chocolate in an even layer.
While the chocolate is still wet, sprinkle the crushed almonds evenly on top.
On the flat layer of candied orange peels, place pieces of milk chocolate. If the candied peels are hot, the chocolate will melt instantly. If not, melt the chocolate in any way convenient for you or place the baking sheet in a warm oven for a few minutes.
Spread the melted chocolate in an even layer. When the chocolate layer sets, it will hold everything together.
Toast the almonds or walnuts in the oven or on a dry skillet. Grind the toasted nuts in a blender into fine crumbs or place them in a sturdy bag and crush them with a rolling pin. While the chocolate is still wet, sprinkle the crushed almonds on top, distributing them evenly.
Place the baking sheet with the candies in the refrigerator for a few hours or in the freezer for an hour.
Place the baking sheet with the candies in the refrigerator for several hours or in the freezer for an hour. During this time, the candies will set, and you can easily cut them into small squares with a serrated knife.
And there you have it – beautiful, homemade candied orange peel chocolates! Each bite is a delightful combination of chewy, citrusy peel, creamy chocolate, and crunchy nuts. Store your creations in an airtight container in the refrigerator for up to two weeks, though they'll likely disappear much faster! Feel free to experiment with different types of chocolate—dark or white chocolate would also be fantastic—or try other nuts like pistachios or hazelnuts. These elegant treats are perfect for holiday gift-giving, sharing with loved ones, or simply enjoying a moment of sweet indulgence. We hope you enjoy this recipe and the satisfying process of making something so delicious from scratch!
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