Candied Carrot Curls

1. 1

   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).

2. 2

   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.

3. 3

   Preheat oven to 225u00b0F with rack in middle.

4. 4

   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.

5. 5

   Return curls to oven to dry until crisp, 30 to 45 minutes more. Cool completely on baking sheet.

* Per serving · 4 servings · Values may vary.

No additional tips available.