Cactus Candy
Delight your taste buds with the unique desert-inspired sweetness of Cactus Candy, a traditional Southwest treat made from tender young prickly pear cactus pads (nopales). This distinctive recipe combines the natural charm of cactus with a sugary twist, creating translucent, jewel-like candies that are both chewy and satisfying. Carefully prepared by blanching and simmering the nopales in a luscious sugar syrup, these bite-sized pieces are beautifully coated in granulated or powdered sugar for an irresistible finish. Whether you're exploring new culinary adventures or searching for a one-of-a-kind snack, Cactus Candy offers a fun and flavorful way to celebrate nature's bounty. Perfect as a homemade gift or a delightful dessert, this candied cactus is sure to leave a lasting impression!
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Ingredients
- 4 whole pads Young prickly pear cactus pads (nopales)
- 3 cups Granulated sugar
- 2 cups Water
- 0.5 cup Powdered sugar (optional)
Directions
Step 1
1. Prepare the cactus pads: Wearing thick gloves to protect your hands from the spines, carefully scrape off all thorns and any rough skin using a sharp knife or vegetable peeler. Rinse the pads thoroughly under cool water to remove any remaining debris.
Step 2
2. Blanch the cactus pads: In a large pot, bring water to a boil. Add the cleaned cactus pads to the boiling water and reduce heat to a simmer. Cook for about 10 minutes to remove the slimy texture, then drain and rinse under cold water.
Step 3
3. Slice the cactus pads: Pat the pads dry with a clean kitchen towel. Slice them into strips or small bite-sized cubes, depending on your candy shape preference.
Step 4
4. Prepare sugar syrup: In a medium saucepan, combine 2 cups of granulated sugar and 2 cups of water. Heat the mixture over medium flame, stirring occasionally, until the sugar fully dissolves and forms a syrup.
Step 5
5. Cook the cactus pieces: Add the sliced cactus pieces to the sugar syrup and reduce the heat to low. Simmer for about 1.5 to 2 hours, stirring occasionally, until the cactus pieces become translucent and tender.
Step 6
6. Drain the cactus: Using a slotted spoon, transfer the cooked cactus pieces to a wire rack placed over a baking sheet. Let them drain and cool for about 15 minutes.
Step 7
7. Coat with sugar: Roll the drained cactus pieces in the remaining 1 cup of granulated sugar until fully coated. If desired, you can toss them in powdered sugar for an extra layer of sweetness.
Step 8
8. Dry the candy: Leave the sugar-coated cactus pieces to air dry on the wire rack for at least 24 hours or until they are firm and no longer sticky to the touch.
Step 9
9. Store and serve: Store the cactus candy in an airtight container at room temperature. Enjoy this unique treat as a dessert or snack!
Nutrition Facts
| Serving size | (2094.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2681.2 |
| Total Fat 0.9g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 205.4mg | 0% |
| Total Carbohydrate 693.0g | 0% |
| Dietary Fiber 20.9g | 0% |
| Total Sugars 672.0g | |
| Protein 12.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1590.7mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 2447.9mg | 0% |
Source of Calories