Candied Orange Peels with Honey (Paleo)
Introduction
There are recipes that smell like a memory: sweet orange steam curling through the kitchen, the soft, sticky feel of peel between your fingers, and the small, proud moment when you pop a translucent strip into your mouth and it tastes like sunshine. This is my take on Candied Orange Peels with Honey (Paleo), a homemade recipe that folds simple pantry ingredients into an indulgent treat that feels like a cozy favorite at the family table. If you love rustic sweets that pair with a cup of tea after a comforting dinner, you will adore how this recipe transforms humble peels into something festive and unforgettable. For a savory counterpoint at dinner time, I often reach for the same kind of warmth in dishes like sausage and sweet potatoes with honey garlic sauce, which keeps the mood homey and bright.
Why You’ll Love This Recipe
- It’s a healthy option for sweet cravings, using honey instead of refined sugar.
- Makes a thoughtful homemade recipe gift for neighbors and friends.
- Ready in about an hour of hands-on time and a few hours to dry — great as a festive dish for the holidays.
- Texturally divine: chewy, slightly crisp edges, and deeply orange-scented.
- Versatile: serve as an indulgent treat, a cocktail garnish, or chopped over salads and desserts.
Ingredients with Notes
- 4 large organic oranges — use organic so peels are safe and flavorful; Seville oranges are more bitter but traditional if you like depth.
- 1 cup raw honey — the paleo sweetener here; choose mild-flavored honey so orange shines through.
- 1/2 cup water — for the simmering syrup.
- 1/3 cup coconut sugar — optional coating for a slightly crunchy finish; you can skip for a pure honey glaze.
- 1/2 teaspoon fine sea salt — balances sweetness and brightens flavor.
- 1 cinnamon stick or 1/2 teaspoon ground cinnamon — optional, adds warmth for a festive twist.
- 1 teaspoon vanilla extract — optional, added at the end for roundness.
Substitutions: If you prefer a less strict paleo version, a light maple syrup swap works in the simmer. For a chocolate-dipped finish, choose a dairy-free dark chocolate that fits your dietary preferences.
Prep and Cook Time
- Prep time: 15 minutes (plus 30–60 minutes blanching and drying)
- Cook time: 25–30 minutes simmering, plus drying time
- Total time: About 3–6 hours including drying (hands-on time is short; the waiting is part of the charm)
It’s quick in terms of active work, and the extra drying time is meditative — perfect for an afternoon when you want a cozy project.
Step-by-Step Cooking Instructions
- Wash the oranges thoroughly. Peel them with a sharp paring knife or vegetable peeler, leaving a thin white pith layer if possible for structure. Slice the peels into 1/2-inch strips.
- Blanch the peels to remove bitterness: place peels in a pot of cold water, bring to a boil, drain, and repeat this process two more times. You’ll notice the initial bitterness mellow after the second or third blanch. This step makes the peels tender and translucent when candied.
- In a clean saucepan combine 1 cup honey and 1/2 cup water and the cinnamon stick if using. Bring to a gentle simmer and stir until honey blends with water. Add the blanched peels and a pinch of sea salt.
- Simmer the peels in the honey syrup over low heat, uncovered, for 20–30 minutes. Stir occasionally. The syrup will concentrate, and the peels will turn glossy and slightly translucent — this is when your kitchen starts smelling incredible.
- Remove peels with tongs or a slotted spoon, letting excess syrup drip back into the pan. Place them on a wire rack set over a baking sheet (or parchment) to catch drips. If you like a sugar coating, toss the warm peels in coconut sugar while slightly tacky. If you prefer a smooth glaze, brush with a little of the reduced syrup and sprinkle with sea salt.
- Let the peels dry at room temperature for 3–6 hours, or overnight for chewier texture. For a slightly crisp finish, you can place them in a very low oven (170°F / 75°C) for 30–45 minutes but watch carefully.
- Optionally, dip the ends in melted dairy-free dark chocolate for extra decadence and let set on parchment. Store cooled peels in an airtight container between layers of parchment.
Tips and Variations
- For a festive dish, add orange zest to the sugar coating or fold in ground ginger for warmth.
- Use grapefruit or lemon peels for variety — adjust blanching times for thicker peels.
- To make a quick family gift, tie a small bunch in parchment with twine and a cinnamon stick.
- Swap coconut sugar for crushed nuts or finely chopped candied ginger for a texture upgrade.
- If you’re pairing with a meal, a citrus-savory board with roasted meats and sides can be complemented by these peels; for something sweet-and-savory inspiration, try pairing after a cozy meal like slow cooker chicken with stuffing.
Serving Ideas
- As an indulgent treat with afternoon tea or coffee — the orange oils perfume every sip.
- Chopped over vanilla coconut yogurt, panna cotta, or a dairy-free ice cream for contrast.
- Garnish a warm citrusy cake or a holiday cocktail for a festive touch.
- Slice thinly and place on a cheese board alongside nutty cheeses and crackers for a cozy favorite appetizer.
- Pack small batches into mason jars as holiday favors — they feel like homemade treasures and pair beautifully with savory dishes like sausage and sweet potatoes with honey garlic sauce for a complete celebration.
Storage and Reheating
- Store in an airtight container at room temperature for up to 2 weeks. Place layers between parchment to prevent sticking.
- For long-term storage, freeze flat on a tray, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature.
- Reheating isn’t usually necessary — if you like them warm, briefly warm in a low oven (200°F / 95°C) for 5–10 minutes, watching closely so they don’t scorch.
Chef’s Pro Tips
- Use organic citrus to avoid pesticide residues and preserve flavor.
- Don’t skip blanching; it transforms the peels from bitter to silky-sweet and is the difference between good and memorable.
- Reduce the syrup slowly — high heat can toughen peels. Low and patient wins every time.
- If your peels stick after drying, toss them gently with a tablespoon of coconut sugar to separate.
- Save leftover syrup — it’s a floral, orange-infused honey you can drizzle on yogurt or roast vegetables with.
FAQs
Q: Can I use store-bought orange zest or peel?
A: Fresh peels are best — store-bought zest lacks the pith that becomes tender and sweet here. For the classic texture and flavor, peel your own oranges.
Q: Are these strictly paleo?
A: Yes, when you use raw honey and coconut sugar, this recipe keeps to paleo-friendly sweeteners. Avoid refined sugars to maintain the paleo approach.
Q: Can I make these ahead for gifts?
A: Absolutely — they keep well and make lovely gifts. Pack in airtight containers and add a ribbon for a thoughtful touch.
Q: What if my peels are still bitter after blanching?
A: Blanch twice more if needed, and ensure you simmer in the honey syrup long enough for flavor to penetrate. Patience is key.
Conclusion
If you’re looking for an indulgent treat that feels both nourishing and nostalgic, Candied Orange Peels with Honey (Paleo) is the recipe that wraps your kitchen in warmth and gives you something to share with loved ones. I hope this becomes one of those cozy recipes you return to — a simple act that sparks smiles and sweet memories. For another excellent Paleo take and a slightly different technique, I found inspiration from this lovely external version of the recipe at Candied Orange Peels with Honey (Paleo) – Perchance to Cook.
Contents
Candied Orange Peels with Honey
Ingredients
Main Ingredients
- 4 large large organic oranges Use organic so peels are safe; Seville oranges are more bitter but traditional.
- 1 cup raw honey Mild-flavored honey allows orange flavor to shine.
- 1/2 cup water Used for the simmering syrup.
- 1/3 cup coconut sugar Optional coating for crunch; can be skipped.
- 1/2 teaspoon fine sea salt Balances sweetness.
- 1 stick cinnamon stick Optional, adds warmth.
- 1/2 teaspoon ground cinnamon Optional, for a festive twist.
- 1 teaspoon vanilla extract Optional, added for roundness at the end.
Instructions
Preparation
- Wash the oranges thoroughly. Peel them with a sharp knife or vegetable peeler, leaving a thin white pith layer if possible.
- Slice the peels into 1/2-inch strips.
- Blanch the peels by placing them in a pot of cold water, bringing to a boil, draining, and repeating two more times.
Cooking
- In a clean saucepan, combine 1 cup of honey and 1/2 cup of water, adding the cinnamon stick if using. Bring to a gentle simmer, stirring until honey blends.
- Add the blanched peels and a pinch of sea salt. Simmer uncovered for 20–30 minutes, stirring occasionally, until glossy and slightly translucent.
- Remove peels with tongs, allowing excess syrup to drip back into the pan. For a sugar coating, toss warm peels in coconut sugar.
- Let dry at room temperature for 3–6 hours or overnight. For a crisp finish, place in a very low oven for 30–45 minutes, watching carefully.
Finishing Touches
- Optionally dip ends in melted dairy-free dark chocolate and let set on parchment.
- Store cooled peels in an airtight container between layers of parchment.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.