Candied Carrot Coins

From the kitchen of Carly

Thin carrot slices caramelized in their own juices, then tossed in sugar until they crystallize into jewel-like coins. Sweet, translucent, and impossibly delicate, they're the kind of garnish or snack that makes people ask what they are.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 medium carrots, scrubbed, very thinly sliced on a mandoline
  • 12 tablespoons sugar
  • 1plus more

Instructions

  1. Bring carrots, 2 Tbsp. sugar, and 1/4 cup water to a simmer in a medium skillet over medium-low heat, stirring to separate carrots. Cook until carrots are soft, about 5 minutes. Increase heat to medium and cook, stirring, until liquid is reduced to a thick syrup (if syrup starts to color, reduce heat). Add several generous pinches of sugar, tossing constantly, then cook, tossing, until carrots are coated. Spread out on a parchment-lined baking sheet and let cool.

  2. Separate carrots with your fingers and toss each piece in more sugar to coat.

  3. Carrots can be made 1 day ahead. Store tightly wrapped at room temperature. Toss in sugar before using.