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home > recipes > candy / snacks > candied fennel
3/4 cup fennel seeds, toasted 3/4 cup toasted sunflower seeds 1/4 cup sugar 2 T water 1/2 T unsalted butter 1/8 tsp baking soda 1 1/2 tsp ground fennel 1 tsp freshly-ground white pepper (optional) Toast fennel seeds, lightly, in an ungreased skillet. Transfer to a plate. Add sunflower seeds and set aside. Place sugar, water, and butter in a heavy saucepan over low heat until sugar dissolves. Increase heat and boil for 2 minutes or until the liquid is thick and syrupy. Remove from heat and add baking soda, ground fennel, pepper, toasted fennel seeds and sunflower seeds. Mix rapidly to coat seeds with syrup. Immediately pour the mixture on a cookie sheet, pressing them lightly to separate them, but still clinging together in a bunch. When completely cool, transfer into a tightly covered container and store in a cool and dry place. Serve with coffee or tea. This recipe yields 1 1/2 cups.

Candied Fennel


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list all recipes for CANDY-SNACKS (223)
list all Australian/South Pacific recipes (81)
list all recipes by RCOEN (260)


   

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keyword: candied
keyword: fennel
ethnicity: australian/south pacific
recipes for candy-snacks
recipes by rcoen
Email Address:
(posted August 20, 2006)

3/4 cup
fennel seeds, toasted
3/4 cup toasted
sunflower seeds
1/4 cup
sugar
2 T water
1/2 T
unsalted
butter
1/8 tsp
baking soda
1 1/2 tsp ground
fennel
1 tsp freshly-ground white pepper (optional)

Toast
fennel seeds, lightly, in an ungreased skillet. Transfer to a plate. Add sunflower seeds and set aside.

Place
sugar, water, and butter in a heavy saucepan over low heat until sugar dissolves. Increase heat and boil for 2 minutes or until the liquid is thick and syrupy. Remove from heat and add
baking soda, ground fennel, pepper, toasted fennel seeds and sunflower seeds.

Mix rapidly to
coat seeds with syrup. Immediately pour the mixture on a cookie sheet, pressing them lightly to separate them, but still clinging together in a bunch. When completely cool, transfer into a tightly covered container and store in a cool and
dry place. Serve with coffee or tea.

This recipe yields 1 1/2 cups.


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