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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Recipe Information
Ingredients
- 4 whole pads Young prickly pear cactus pads (nopales)
- 3 cups Granulated sugar
- 2 cups Water
- 0.5 cup Powdered sugar (optional)
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10 mg | 0% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 55.6 g | ||
| Protein | 0.5 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
