Candied Olives

1. 1

   Preheat oven to 300. Pit and halve olives. Select olives that are firm and fresh-looking for best results.

2. 2

   Over medium-low heat combine olives, cane sugar, lemon juice, and water in a small saucepan. Stir vigorously until the sugar is fully dissolved. Note: Your results and cooking time will vary based on your stove and the thickness of your cookware. If the mixture looks over-active, remove the pan, set heating element to a lower temperature, and resume cooking.

3. 3

   Keep a watchful eye as the syrup begins to thicken. Once you can pass your spoon through the liquid and count 2 full seconds before it closes up afterward the olives are ready for finishing.

4. 4

   Carefully pour the olives and syrup onto a prepared baking tray. Spread evenly and sprinkle with remaining cane sugar. Bake for 30 minutes or until olives are firm and the syrup is thick.

5. 5

   Remove and let cool. These will keep in the fridge for a week...if they last that long!

No additional tips available.