Carrot Candy
- Total Time
- About 3 hours, largely unattended
- Rating
- Comments
- Read comments
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Ingredients
- 8medium carrots (about 1 pound)
- 1tablespoon olive oil
- ½teaspoon salt
- ½teaspoon cumin, optional
Nutritional analysis per serving (4 servings)
72 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 1 gram protein; 272 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 225 degrees. Peel carrots and cut into ⅛-inch coins. Toss with olive oil, salt and cumin, if you’re using it, then spread on a baking sheet in a single layer. Cook until slightly shriveled, dehydrated and sweet but still soft and chewy. You might have to move them or the pan around to ensure they don’t burn or get too crisp.
- Step 2
Start testing carrots after about 2 hours and remove from oven when they’re as chewy or crisp as you like, another 30 to 60 minutes. Cool thoroughly before storing in an airtight container.
Private Notes
Comments
The recipe says to cook them at least 2 hours.
I used 3 big carrots. Definitely use at least 6. There is a lot of shrinkage as they dehydrate. I cooked mine for 3 and a half hours and might go longer next time.
These came out chewy and bland, despite cooking for aobut 60 minutes. I would recommend cooking even longer, if, like me, you are hoping to get them crispy.
These are adorable and delicious! I double the recipe because my dog loves them, too.
Perfect with a convection oven at 225 degrees. It took 2 and half hours. Really good!
Convection oven. If you stove has a convection oven feature use it and these turn out even better. Adjust time to your liking.
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