Candied Hibiscus
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4.6 from 5 votes

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.
Course: Dessert
Cuisine: American
Keyword: easy dessert recipes, kitchen how tos


  • 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.