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How to Make Candied Basil | Recipe at In Jennie's Kitchen

How to Make Candied Basil

Prep Time 5 mins
Total Time 5 mins


  • 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.