Candied Orange Peels with Honey (Paleo)

Introduction

The first time I made Candied Orange Peels with Honey (Paleo), the kitchen smelled like a small orchard: bright citrus steam, the warm floral notes of honey, and a whisper of caramel as the peels bubbled. It is a recipe that feels like a warm blanket on a chilly evening and an indulgent treat that still nods to wholesome choices. I love pairing these peels with simple things—hot tea, a spoonful of almonds, or treats after a cozy family meal. If you like quick, comforting recipes, you might also enjoy my twist on a fruit salad that dresses up honey and lime for a bright finish, like the one in this fruit salad with honey-lime dressing.

This homemade recipe is simple, honest, and perfect for gifting or keeping close for snacking. Below I share the step-by-step method I’ve perfected over winters of citrus and slow afternoons, so you can make your own batch of Candied Orange Peels with Honey (Paleo) and fill the house with that unforgettable aroma.

Why You’ll Love This Recipe

It’s a cozy favorite that tastes like sunshine and nostalgia.
A healthy option among sweets—made with real honey and no refined sugar.
Makes a festive dish or small, thoughtful gifts for neighbors and friends.
Minimal equipment and pantry-friendly ingredients mean a quick family meal pairing or an impulse homemade treat.
The texture is addictively chewy with a hint of crunch from the sugar coating.

Ingredients with Notes — Candied Orange Peels with Honey (Paleo)

4 large organic oranges – thick-skinned varieties like Navel or Valencia work best; organic is ideal since you use the peel.
1 cup raw honey – choose a mild-flavored honey so the orange shines.
1 cup water – for simmering the peels.
1/2 cup coconut sugar – optional for coating; keeps the recipe paleo-friendly and offers a gentle caramel taste.
1 teaspoon sea salt – balances the sweetness.
1 teaspoon vanilla extract – adds warmth and depth.
Optional: 1/4 teaspoon ground cinnamon or a few strips of orange zest for extra aroma.

Notes and substitutions:

If you prefer a softer chew, reduce the coating to 1/4 cup coconut sugar or dust lightly with arrowroot.
For a richer finish, dip ends in melted dark chocolate (not paleo-strict) or more honey.
If you’re pairing sweets with savory bites, these peels go wonderfully with baked sausage or roasted roots—try alongside a savory plate like honey garlic sausage with sweet potatoes.

Prep and Cook Time

Prep time: 15 minutes (peeling and initial blanching)
Cook time: 45–55 minutes (simmering and reducing)
Total time: about 1 hour and 10 minutes

It’s not the fastest candy you can make, but the slow simmering is calming and worth the glossy, translucent peels you end up with. The aromas during cooking are part of the reward—plan to bake or chat with family as they cook.

Step-by-Step Cooking Instructions — Candied Orange Peels with Honey (Paleo)

Wash the oranges thoroughly. Using a sharp knife, slice off the top and bottom, then score the peel into 8 long segments. Peel away the orange flesh, keeping as much of the pith on the peel as possible.
Place the peels in a saucepan and cover with cold water. Bring to a boil, then drain. Repeat this blanching step two more times to reduce bitterness; the peels should soften and lose some of the raw bite.
After the third blanch, measure 1 cup of fresh water into the pot with the peels, add the honey and sea salt, and bring to a gentle simmer.
Simmer uncovered for 40–50 minutes, stirring occasionally. You’ll notice the liquid reducing and becoming syrupy; the peels will turn translucent and glossy. This is when your kitchen will smell irresistible.
Remove from heat and stir in the vanilla extract and optional cinnamon. Using tongs, transfer peels to a cooling rack set over a baking sheet to catch drips.
If coating in coconut sugar, toss the warm peels lightly in a shallow bowl of coconut sugar so each strip gets a thin, even dusting. Lay them back on the rack to finish drying—about 1–2 hours.
Store cooled peels in an airtight container layered between parchment paper, or gift them in small mason jars tied with twine.

Tips and Variations

For a zesty twist, add a tablespoon of orange liqueur at the end for extra perfume (not paleo).
Make a larger batch and dry a portion in a low oven (200°F / 95°C) for 2 hours for a chewier candy.
Swap coconut sugar for maple sugar if you prefer its flavor profile.
Add a pinch of chili powder for a sweet-heat version that pairs beautifully with cocktails or late-night nibbling.
For a holiday presentation, dip half the peel in melted chocolate and sprinkle with finely chopped toasted nuts.

I like to serve these with savory bites on festive occasions, especially when guests enjoy a mix of sweet and savory like a platter featuring sausage rolls with honey mustard sauce.

Serving Ideas

Mini dessert course: serve 3–4 peels with a small scoop of coconut cream and toasted pistachios.
Tea time: pair with herbal or black tea for a bright, refreshing finish to cozy afternoons.
Holiday garnish: use peels to crown cakes, tarts, or spiced loaves for a homemade, rustic look.
Snack jar: keep a small jar in the pantry for a quick pick-me-up after a comforting dinner.

Imagine a late afternoon when the light softens and the house smells like citrus—that is when these peels are best enjoyed.

Storage and Reheating

Store at room temperature in an airtight container for up to 2 weeks.
For longer storage, freeze in single layers on a tray, then transfer to a freezer bag; thaw at room temperature before serving.
Reheat gently in a warm oven (200°F / 95°C) for 5–10 minutes if you prefer them slightly warmed; do not microwave, as it can make them sticky.

Chef’s Pro Tips

Blanching is essential: three quick boils remove bitterness and produce a clean, glossy candy.
Low and slow when simmering helps honey integrate and prevents burning—watch for the syrup becoming thick and syrupy.
Use a cooling rack to dry peels evenly and avoid soggy bottoms.
If the syrup crystallizes on cooling, a brief heat and a splash of water will rescue it.
Label gift jars with the date—they’re best within the first month for ideal texture.

FAQs

Q: Are these truly paleo?
A: Yes—this version uses honey and coconut sugar rather than refined sugar, keeping it aligned with many paleo preferences. For stricter paleo, skip the coconut sugar coating and let the honey glaze be the finish.

Q: Can I use lemon or grapefruit instead?
A: Absolutely. Adjust blanching time slightly for thicker peels like grapefruit, and expect a more bitter start that mellows with simmering.

Q: How do I prevent stickiness?
A: Dry the peels thoroughly on a rack and dust lightly with coconut sugar or arrowroot. Proper cooling and storing in a dry container help maintain texture.

Q: Can I make them ahead for gifting?
A: Yes—store in airtight jars and they will travel wonderfully as homemade gifts.

Conclusion

Making Candied Orange Peels with Honey (Paleo) is like pressing pause on a hectic day and allowing a small, bright ritual to fill your home. Whether you tuck them into a holiday basket, nibble them by the fireside, or pair them with savory bites, they bring a little sweetness and warmth to any moment. For another take on this classic in the paleo world, you can find an inspired version here: Candied Orange Peels with Honey (Paleo) – Perchance to Cook.

Contents

1 Candied Orange Peels with Honey (Paleo)

Candied Orange Peels with Honey (Paleo)

A wholesome treat that combines the sweetness of honey with the zesty flavor of orange peels, perfect for snacking or gifting.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 10

Course Dessert, Snack

Cuisine American, Paleo

Servings 10 pieces

Calories 50 kcal

Ingredients

Main Ingredients

4 large large organic oranges Thick-skinned varieties like Navel or Valencia work best; organic is ideal since you use the peel.
1 cup raw honey Choose a mild-flavored honey so the orange shines.
1 cup water For simmering the peels.
1/2 cup coconut sugar Optional for coating; keeps the recipe paleo-friendly and adds a gentle caramel taste.
1 teaspoon sea salt Balances the sweetness.
1 teaspoon vanilla extract Adds warmth and depth.
1/4 teaspoon ground cinnamon Optional for extra aroma.

Instructions

Preparation

Wash the oranges thoroughly. Using a sharp knife, slice off the top and bottom, then score the peel into 8 long segments. Peel away the orange flesh, keeping as much of the pith on the peel as possible.
Place the peels in a saucepan and cover with cold water. Bring to a boil, then drain. Repeat this blanching step two more times to reduce bitterness; the peels should soften and lose some of the raw bite.
After the third blanch, measure 1 cup of fresh water into the pot with the peels, add the honey and sea salt, and bring to a gentle simmer.

Cooking

Simmer uncovered for 40–50 minutes, stirring occasionally. You'll notice the liquid reducing and becoming syrupy; the peels will turn translucent and glossy. This is when your kitchen will smell irresistible.
Remove from heat and stir in the vanilla extract and optional cinnamon. Using tongs, transfer peels to a cooling rack set over a baking sheet to catch drips.
If coating in coconut sugar, toss the warm peels lightly in a shallow bowl of coconut sugar so each strip gets a thin, even dusting. Lay them back on the rack to finish drying - about 1–2 hours.

Storage

Store cooled peels in an airtight container layered between parchment paper, or gift them in small mason jars tied with twine.

Notes

Blanching is essential: three quick boils remove bitterness and produce a clean, glossy candy. Adjust the amount of coconut sugar for a softer chew. For a richer finish, consider dipping ends in melted dark chocolate.

Keyword Candied Orange Peels, Gifts, Healthy Sweets, Homemade Treats, Paleo Desserts