Candied Orange Peel Granola

Name: Candied Orange Peel Granola
Prep time: 50 min
Yield: 4 serving(s)
Ingredients: 3 lb. (4 to 5) navel oranges; 3 c. sugar, divided; 1 (12-oz.) bag almond granola; 3 oz. dark chocolate, chopped; plain yogurt and clementine segments, for serving

You can store extra candied peel at room temperature for up to a month!

By Marian Cooper CairnsPublished: Dec 27, 2016

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Mary Britton Senseney

Yields:

4 serving(s)

Prep Time:

50 mins

Total Time:

1 day 6 hrs

You can store extra candied peel at room temperature for up to a month!

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Ingredients

3 lb. (4 to 5) navel oranges
3 cups sugar, divided
1 (12-oz.) bag almond granola
3 oz. dark chocolate, chopped
plain yogurt and clementine segments, for serving

Directions

1. Step 1 Cut peel from navel oranges; slice into 1/4-inch strips. Boil in water 1 min. Reduce heat and simmer 10 mins. Drain and repeat 2 more times.
2. Step 2Boil 2 cups each sugar and water until sugar is dissolved. Add peel and simmer, stirring occasionally, until beginning to turn translucent, about 1 hour; drain.
3. Step 3 Let peel stand, on a wire rack, until dry but still tacky, about 4 hours. Toss with 1 cup sugar and let stand, on a wire rack, until completely dry, 1 day.
4. Step 4Add 3/4 cup chopped peel to almond granola and dark chocolate. Serve with plain yogurt and clementine segments.