Candied fennel seeds

Candied fennel seeds

By
From
Citrus
Photographer
Mowie Kay

This method works with all kinds of spices and seeds – try also caraway, aniseed, even coriander. There is also a spice I discovered recently called “cinnamon tree berry cloves”, which are fabulous in chocolate, especially with lime. Candy them, then crush lightly as they are on the large side.

Ingredients

Quantity Ingredient
25g granulated sugar
2 tablespoons water
3 tablespoons fennel seeds
A pinch salt

Method

  1. Put the sugar and water in a saucepan. Melt the sugar over a low heat until completely dissolved then turn up the heat and boil for 2–3 minutes until the mixture has bubbled up and turned syrupy. Add the fennel seeds and salt. Stir until the mixture suddenly turns from sticky to powdery. As soon as this has happened, remove from the heat and stir until all the seeds are completely separate from one another and coated in a powdered sugar. These are very versatile on their own, but you can also add dried citrus to them if you like – try blitzed lemon zest.
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