These bright & shiny little twirls have a sweet and spicy flavour with a subtle hit of heat, and are great for topping cakes and ice cream, or garnishing cocktails.

This is an extended version of my previous candied chilli photostructable. That first attempt was tasty, but thanks to leaving in the seeds for aesthetic value the burn of the spice rather disguised this. These have a much milder heat, allowing the accompanying flavours to be properly appreciated.

Step 1: Ingredients & Equipment

Though impressive to look at,  these sweets are easy to make, requiring very few ingredients.


Some large chilli peppers (mild or medium, depending on your spice tolerance and what you can find)
1/2 cup caster sugar
1/2 cup water
Spices (I used a cinnamon stick & a few cardamom pods. Citrus zest is good too)

You'll also need some general kitchen equipment: knife, chopping board, saucepan with lid, seive, baking tray, baking parchment, cocktail sticks/bamboo skewers for making the twists.
<p>I realize this is several years old... but it is so incredible looking.</p><p>I used large jalape&ntilde;os, followed the recipe exactly (quadruple checked each step during and after) and they didn't turn out for several reasons.</p><p>1. the chilis were large and cut lengthwise, but there is no way you could wrap them 4-5 times around a small bamboo skewer as in the pics. The result looks pretty terrible</p><p>2. the green color looks more like dull seaweed than in these pictures.</p><p>3. &quot;drying&quot; in the oven took 3+ hours and still isn't the curls that stay in place as in the photo (let alone how you would get them off without breaking them).</p><p>Perhaps I didn't use thin-walled chilis? I used the widely available store jalape&ntilde;os in the US to test - which it looks like in the photos. </p><p>I'm certainly not as adept as the author and would love to make these for the holidays but the many issues I experienced I must be missing something. I envisioned using several super-hots to get the same effect after getting the process down.</p>
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Absolutely beautiful. These make my mouth water every time. :)
I absolutely love this!!!!!! The twist looks makes all the difference in the world as well! Great idea!
Well I removed the oven and left it to cool, but what about the chillies?!
ACK ! Discard the spicey water ? ? a real chili head would make tea out of this ambrosia ! ! or use it 2 cook pasta in, or rice or even greens...DISCARD THE SPICEY WATER !? !? <br> <br> Sorry, ... couldn't resist, the pepper ribbons are really pretty what a great way to add some heat to a cupcake
Man, I never thought of using it for pasta, that would great! Though if I leave another jar of spicy stuff in the fridge for my housemates to stumble on by mistake they moght kill me. x
Label it :)
These are gorgeous!!
This looks good! Thanks for sharing!
Yes it does! 5 Stars AND one of my votes!!!
You should totally turn this in to a rum based cocktail... with lime!

About This Instructable


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Bio: I'm a twentysomething baking obsessive, working as a baker and cake decorator, and gradually fattening up my housemates one recipe idea at a time.
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