Candied Seaweed

Name: Candied Seaweed
Cuisine: Greenlandic
Ingredients: 14 ounces (400 g) cleaned, wet winged kelp (Alaria esculenta); 14 ounces (400 g) cleaned, wet winged kelp (Alaria esculenta); 1 cup (230 ml) water; 1¼ cups (300 g) table sugar

Preparation info

Difficulty
Easy

Appears in

Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

About

The simple recipe was elaborated by chefs Daniel Burns and Florent Ladeyn at a workshop in Illulissat that centered on discovering new uses for the natural ingredients that could be harvested in Greenland.

Ingredients

14 ounces (400 g) cleaned, wet winged kelp (Alaria esculenta)
1 cup (

Americas
Greenland
Chocolate
Nordic
Gluten-free
Vegan

Method

Blanch the kelp two times.
Mix together the water and sugar and heat the mixture. Place the kelp in the mixture.
Reduce the liquid over low heat for 30 minutes.
Remove the kelp fronds and spread them out on a dehydrator sheet.
Dehydrate the kelp for 15 hours at room temperature.
The candied kelp can be eaten as a sweet snac