RecipesDessertsCandyEmily HanEmily HanEmily Han is a Los Angeles-based recipe developer, educator, herbalist, and author of Wild Drinks & Cocktails and co-author of Wild Remedies. For recipes and classes, check out her personal site.Followpublished Feb 6, 2013Be the first to leave a review!Makesenough for 30 candiesfacebookpinterestemailPage URLreviewsJump to RecipeWe independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. I adore fresh kumquats, but every time I bite into one I brace myself against the mouth-puckering intensity. Candied kumquats, on the other hand, are reliably sweet with an enjoyable nuance of bitter and tart. They’re versatile, too: nibble on them as candies alongside tea, spoon them over desserts or into cocktail glasses, or even serve them with savory meats and salads. Candied kumquats needn’t be specific to any type of cuisine, but to make these flower-shaped ones, I took...
