Can I use frozen apple peels?

Absolutely. Just thaw them first and pat dry with a towel. Wet peels won’t candy well—they’ll steam instead of crisp.

How long do candied peels last?

If stored in an airtight jar, they’ll stay fresh for up to 2 weeks. That said, they rarely survive past day three in our house!

You can, but expect a different texture—softer and a little stickier. For a crisper finish, granulated sugar works best.

No biggie. Try orange zest, a splash of vanilla extract, or leave it out altogether. The peels will still shine.

Yep—Sophie’s obsessed. Just keep in mind they’re chewy, so not great for toddlers or anyone still learning to chew confidently.

Yes! Set it to 200°F (about 93°C) and dry small batches for 15–20 minutes. Flip halfway through for even drying.

Glossy, sweet, and snackable candied apple peels made from leftover scraps. Uses simple ingredients like sugar, apple peels, and lemon zest.

2 cups apple peels (from 4–5 apples, preferably organic – Granny Smith, Gala, or Honeycrisp work great)
1 cup granulated sugar
1 cup water
½ teaspoon lemon zest (optional, but adds a citrusy zing)
Extra sugar for coating (about ¼ cup, more if you like them sparkly)

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Make the syrup. In a medium saucepan, combine the sugar, water, and lemon zest. Stir over medium heat until the sugar dissolves and the mixture simmers.
Add your apple peels. Drop peels into syrup, stir gently, and simmer for 15–20 minutes until soft and slightly translucent.
Drain the peels. Transfer peels to a cooling rack or parchment tray using tongs. Let rest for 5 minutes.
Sugar coat it. Toss tacky peels in granulated sugar to coat evenly.
Dry the peels. For chewy: air dry 2 hours. For crisp: bake at 200°F (90°C) for 30–45 minutes, flipping halfway.
Store and snack. Let cool completely, then store in an airtight jar or tin for up to 2 weeks.