How to Make Candied Basil
- Superfine sugar
- Egg whites, lightly beaten
- Fresh basil leaves, separated from the stems & cleaned of any debris
- Line a sheet pan or plate with a piece of parchment paper. Shake a bit of sugar onto a small flat dish.
- Dip a fine bristled brush into the egg; shake off any excess. Paint the top and bottom side of a basil leaf with the egg wash—just enough to coat, but not saturate, it.
- Dip both sides of the leaf into the sugar. Gently shake to release any excess sugar.
- Set the sugar coated basil leaf on the parchment paper. Repeat with as many basil leaves as you like. When done, set the tray in a cool dry place (not the refrigerator or freezer), until they’ve dried completely, 3 to 5 days, depending on the humidity level in your environment.
- Once dried, the candied basil leaves will keep in a tin for up to 1 month.