Candied Herbs and Aromatic Sugars

The play between salt and sugar is absolutely my weakness and I try to marry the two in almost every snack dish I make; honey on popcorn, fruit on pizza…even shaved salt to top my hot chocolate.  Candying aromatic plants will put an interesting and savory twist on any dish calling for fresh herbs.  I made breakfast bagels this past weekend and crusted them with candied thyme prior to baking.  So simple and delicious.

Sweet fragrant herbs combine beautifully with eggs, waffles and even warm oatmeal.  Stir some into cream cheese or dust over fresh fruit…breakfast perfection.

Candied Fresh Herbs

  • 1 large egg
  • 1/2 cup granulated sugar
  • 1 bunch herb sprigs

Separate the egg white and whisk until frothy in a small bowl.  One by one, dip herb sprigs into egg whites and lay flat on a cutting board.  Thoroughly dust the herbs with sugar and allow to dry overnight.  Once dried, pull candied leaves from the stems and roughly chop…or leave herbs and stems intact for decorative purposes.

Fresh Herb Infused Sugar

  • 1/2 cup granulated sugar
  • 1/2 cup fresh herbs

Combine sugar and fresh herbs in a food processor.  Pulse the mixture until finely chopped and well combined.  Allow to sit overnight for full flavor development and refrigerate in an air tight container for up to two weeks.

Have fun with this; add a pinch of cayenne pepper or chili flakes for a touch of heat…or throw edible flowers in the mix by experimenting with candied lavender or rose petal infused sugar!

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