Candied Flowers – Hibiscus
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 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.