Rather than throw away the hibiscus flowers that I had brewed into hibiscus tea, I saved them and let them do double duty as candy - hooray for less food waste. Candied hibiscus flowers are sweet and super crunchy and I could totally see an alternate universe where popcorn was weird and candied hibiscus flowers were the normal snack to munch on while watching a movie.
Fresh edible hibiscus flowersnot hibiscus from the florist that could have pesticides all over it or dried hibiscus flowers that have been steeped to make hibiscus tea
Enough egg white to coat the flowersabout 1 egg white for every 2 C of flowers
Enough sugar to coat the flowersabout 1/2 C for every 2 C of flowers
Instructions
Line a baking sheet with parchment paper.
Brush flowers with a thin layer of egg white (You can dunk the flowers instead of brushing if you find that to be easier.)
Place the sugar in a small bowl and gently roll the flowers in the sugar.
Spread the flowers on the parchment paper. The flowers can be really close together - just make sure that they aren't touching.
Bake at the lowest temperature your oven can be set at (mine is 170 F) for about 7 hours or until crispy.