Candied Fennel

submitted by rcoen

3/4 cup fennel seeds, toasted
3/4 cup toasted sunflower seeds
1/4 cup sugar
2 Tbsp water
1/2 Tbsp unsalted butter
1/8 tsp baking soda
1 1/2 tsp ground fennel
1 tsp freshly-ground white pepper (optional)

Toast fennel seeds, lightly, in an ungreased skillet. Transfer to a plate.
Add sunflower seeds and set aside. Place sugar, water, and butter in a
heavy saucepan over low heat until sugar dissolves. Increase heat and
boil for 2 minutes or until the liquid is thick and syrupy. Remove from
heat and add baking soda, ground fennel, pepper, toasted fennel seeds and
sunflower seeds. Mix rapidly to coat seeds with syrup. Immediately pour
the mixture on a cookie sheet, pressing them lightly to separate them,
but still clinging together in a bunch. When completely cool, transfer
into a tightly covered container and store in a cool and dry place. Serve
with coffee or tea.
This recipe yields 1 1/2 cups.

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