Candied Orange Peels with Honey (Paleo): A Cozy, Gilded Little Treat
Introduction
There is a small, sweet ritual that always brings me back to winter afternoons: the bright, citrusy scent of oranges simmering on the stove, the kitchen sticky with honey-sweet steam, and the slow shimmer of sugar crystallizing on a peel. This recipe — Candied Orange Peels with Honey (Paleo) — is a homemade recipe that tastes like a warm hug, an indulgent treat that’s also a healthy option for those seeking a gluten-free, refined-sugar-free delight. If you love little projects that turn everyday fruit into something festive and special, you’ll want to savor each step. And if you enjoy pairing citrusy sweets with savory dishes, try my twist on zaatar roasted carrots with labneh, honey, and pistachios for a cozy favorite dinner contrast.
Why You’ll Love This Recipe
- It’s hands-on and meditative — perfect for slowing down on a busy day.
- Makes a beautiful gift or festive dish that feels homemade and thoughtful.
- Paleo-friendly and naturally sweetened with honey for a healthier option.
- Ready to enjoy in just a few hours (active time is short), so it works as a quick family meal treat or an evening indulgence.
- The texture is chewy and slightly crisp at the edges — comforting and bright.
Ingredients with Notes for Candied Orange Peels with Honey (Paleo)
- 4 large organic oranges — you’ll use the peels; organic is best to avoid pesticides.
- 1 cup raw honey — acts as both sweetener and glaze; choose a mild-flavored honey if you prefer delicate citrus notes.
- 1 cup water — to simmer the peels and make the syrup.
- 1/4 teaspoon sea salt — balances the sweetness and brings out orange aromas.
- 1/2 teaspoon vanilla extract (optional) — warms the flavor and deepens the glaze.
- 1/3 cup coconut sugar or extra honey (optional) — for dusting if you like a sugared finish (still paleo if using coconut sugar).
Notes and substitutions: If you want a slightly less sweet finish, dust with finely chopped toasted nuts instead of sugar. For a candied peel with a hint of spice, add a small cinnamon stick to the simmering syrup.
Prep and Cook Time
- Prep time: 15 minutes (peeling and blanching)
- Cook time: 30–40 minutes (simmering and glazing)
- Total time: about 1 hour to 1 hour 15 minutes (including cooling and optional drying)
This is one of those recipes where the active time is short, but the waiting makes it feel like a small ceremony — you’ll be rewarded with intensely flavored peels that taste like sunshine.
Step-by-Step Cooking Instructions for Candied Orange Peels with Honey (Paleo)
- Wash and peel the oranges: Use a vegetable peeler or a sharp knife to remove the zest in long strips, avoiding as much of the bitter white pith as possible. Aim for uniform strips so they candy evenly.
- Blanch the peels: Place peels in a saucepan, cover with cold water, bring to a boil, then drain. Repeat this blanching step two more times to mellow bitterness. You’ll notice the peels soften and the scent deepen.
- Make the honey syrup: In the same saucepan, combine 1 cup water and 1 cup honey. Add the blanched peels and a pinch of sea salt. Bring to a gentle simmer over low heat. Stir occasionally. The kitchen will start smelling incredible — warm honey and bright citrus.
- Simmer gently: Let the peels simmer on low for 25–30 minutes, until they become translucent and the syrup thickens slightly. You’ll notice the liquid reduce and coat the peels.
- Add vanilla (optional): Stir in vanilla in the last few minutes of cooking for a warm depth. Remove from heat and let the peels sit in the syrup to cool and absorb more flavor for at least 30 minutes.
- Drain and dry: Using tongs, lift the peels onto a wire rack set over parchment to catch drips. Let them dry for a few hours, or for a chewier texture, leave overnight. If you like them lightly sugared, toss with coconut sugar while still slightly tacky.
- Store or serve: Once dry, store in an airtight container layered with parchment to keep them from sticking.
Tips and Variations
- Zest and spice: Add a strip of ginger to the simmer or a pinch of cayenne for a festive dish with a little kick.
- Chocolate dip: For a decadent upgrade, dip the ends in melted dark chocolate (use a paleo-friendly chocolate). Chill until set.
- Less sweet: Reduce honey by 1/4 cup and increase water slightly for a subtler glaze.
- Make it bigger: Double the recipe to gift jars at the holidays — they keep well and feel luxurious.
- If you’re racing time on a busy night, pair these peels with quick family meal mains like my 15-minute honey garlic chicken for a cohesive sweet-and-savory spread.
Serving Ideas
- As a small, elegant finish to a warm cup of tea or espresso — the bright oils cut through richness and refresh the palate.
- Chopped over yogurt or dairy-free ice cream for an indulgent treat.
- Paired with a cheese board (aged nut cheeses if you want to stay paleo-ish) and toasted nuts for holiday guests.
- Use as a garnish for cocktails or sparkling water to make a cozy favorite presentation. For a full cozy weeknight spread, serve them alongside a comforting main like 4-ingredient slow cooker chicken with stuffing to bridge sweet and savory moments.
Storage and Reheating
- Store cooled candied peels in an airtight jar at room temperature for up to two weeks.
- For longer storage, vacuum-seal or freeze for up to 3 months — thaw at room temperature before serving.
- Reheating isn’t necessary, but you can warm them gently for about 10 seconds in the microwave (watch closely) to revive a slightly sticky glaze.
Chef’s Pro Tips
- Blanching matters — it removes bitterness and lets the honey sing. Don’t skip the repeated blanch.
- Keep the simmer low — too high and the peels will toughen; low and slow makes them tender and translucent.
- Use organic oranges when possible to avoid pesticide residue in the peel.
- Let them rest in the syrup after cooking to deepen flavor — patience here pays off.
- If you like them glossy, give the cooled peels a quick warm toss in leftover syrup before drying.
FAQs
Q: Can I use lemon or grapefruit instead of orange?
A: Yes — grapefruit offers a more complex bitter-sweet profile, and lemon gives a tart snap. Adjust blanching to taste.
Q: Is honey necessary for paleo?
A: Honey is widely used in paleo baking and treats as a natural sweetener. If you prefer, use maple syrup for a different flavor, but the texture will vary.
Q: Can I make these ahead for gifts?
A: Absolutely — they store well and make beautiful, homemade gifts when jarred with a ribbon.
Q: Are these chewy or crunchy?
A: They are typically chewy with slightly crisped edges if you allow some drying time. For crispier peels, dry them longer or finish them in a low oven.
Conclusion
If you make just one small project this season that fills your kitchen with warmth and your jar with shimmering, sun-kissed peels, let it be this Candied Orange Peels with Honey (Paleo). Share them at the family table, tuck a few into your tea cup for a cozy evening, or gift them to neighbors as a heartfelt homemade keepsake. For additional inspiration and the original version of this paleo twist, I love the notes and technique over at Candied Orange Peels with Honey (Paleo) – Perchance to Cook. Enjoy the slow, sweet ceremony — and pass a peel to someone you love.
Candied Orange Peels with Honey (Paleo)
Ingredients
Method
- Wash and peel the oranges, using a vegetable peeler or a sharp knife to remove the zest in long strips, avoiding the bitter white pith.
- Blanch the peels by placing them in a saucepan, covering with cold water, bringing to a boil, then draining. Repeat this blanching two more times.
- Make the honey syrup by combining 1 cup water and 1 cup honey in the same saucepan. Add the blanched peels and a pinch of sea salt. Bring to a gentle simmer over low heat.
- Simmer gently for 25-30 minutes until the peels become translucent and the syrup thickens slightly.
- Optional: Stir in vanilla extract in the last few minutes of cooking. Remove from heat and let the peels sit in the syrup for at least 30 minutes.
- Drain the peels onto a wire rack set over parchment to catch drips and let them dry for a few hours or overnight.
- If desired, toss with coconut sugar while still slightly tacky for a sugared finish.
- Store in an airtight container layered with parchment to keep them from sticking.