I get it. Not everything needs to be sugar-coated but hear me out. Have you ever tried candied cacao nibs? Cocoa nibs are the inside of cocoa beans after they are being roasted and chopped up. They have an intense cocoa taste and crunchy texture and therefore make a great addition to bonbons, baked goods, smoothies, ice creams, and The Ultimate Gluten-Free Chocolate Chip Cookie
And no, they aren’t complicated to make! All you need is a nonstick skillet and 10-15 minutes. I use granulated white sugar for this. I haven’t tried it with coconut sugar (yet).
Recipe Ingredient Notes
Cocoa Nibs: I use Valrhona Cocoa Nibs in my recipes but also like Navitas Organic Cocoa Nibs.
Yield: 1 cup
Gluten Free Candied Cocoa Nibs
Cook Time
25 minutes
Total Time
25 minutes
Ingredients
- 3 tablespoon + 2 teaspoon water
- ½ cup + 2 tablespoon Granulated Sugar, divided!
- 1 cup raw organic cocoa nibs
- ¼ teaspoon kosher salt
- ¼ teaspoon cinnamon (optional)
- ½ teaspoon vanilla
Instructions
- In a non stick skillet over medium heat combine water, ½ cup of granulated white sugar, salt and cinnamon (if used). Bring to a gentle boil and stir with a heat proof wooden spoon until for the sugar is dissolved.
- Turn the heat down to low and add cocoa nibs. Stir until all the water is evaporated. The mixture will get thicker and it will get harder to stir. At this point the cocoa nibs should start to look dry and fuzzy.
- Add the rest of the sugar (the 2 tablespoons you reserved!) and keep stirring the nibs. Add the vanilla and cook to desired doneness. You can cook them until the sugar starts melting again and they are shiny and caramelized or stop when they have a white sugary coating. Take off the heat and allow to cool completely.
- Store in a dry place.
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