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.
How to Make Candied Hibiscus Flowers
Candied Flowers - Hibiscus
- Fresh edible hibiscus flowers not 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 flowers about 1 egg white for every 2 C of flowers
- Enough sugar to coat the flowers about 1/2 C for every 2 C of flowers
- 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.
- Store in an airtight container.
Although the macro photos of the candied hibiscus flowers make them look gorgeous, I thought that I should share this photo as well:
I think this looks like bugs
pinned to a board in a lab.
*I’ve been saying “Hooray” for everything after reading How Does a Seed Grow over and over again to Myles. I’d highly recommend that book for anyone with a little kid interested in knowing where food comes from or a really little kid who likes seeing smiling faces and hearing the word “Hooray”!