Candied Carrot Curls
- 1 large carrot (preferably fat) or 2 medium
- 1 cup water
- 1 cup sugar
- Equipment: a sharp vegetable peeler; a 16- by 11-inch nonstick bakeware liner such as Silpat
- 16- by 11-inch nonstick bakeware liner such as Silpat
- Peel layers from carrot lengthwise on one side with peeler until you begin to get wide slices. Peel wide strips, reserving them, until you get about 15 (there will be a few extra).
- Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Add wide carrot strips and simmer, uncovered, 15 minutes. Strain through a sieve into a bowl, discarding syrup. Let stand 15 minutes.
- Preheat oven to 225u0b0F with rack in middle.
- Line a large baking sheet with nonstick liner, then arrange candied carrot slices flat in 1 layer on sheet. Bake until dry but still flexible, about 30 minutes. (Leave oven on.) Wind carrot strips, 1 at a time, around end of handle of a wooden spoon in a loose spiral, then slip off each curl and return, seam sides down, to lined baking sheet.
- Return curls to oven to dry until crisp, 30 to 45 minutes more. Cool completely on baking sheet.
carrot, water, sugar, nonstick bakeware liner, nonstick bakeware liner
Taken from www.epicurious.com/recipes/food/views/candied-carrot-curls-240967 (may not work)