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Ingredients
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Nopal (cactus) and preparation
Syrup and candying
Finishing and optional garnish
Method
Nopal (cactus) and preparation
- 1
Trim and clean
Using a sharp knife, remove any spines and the thicker edges from the nopal pads. Rinse well under cold running water to remove dirt. Cut the pads into 1/2-inch to 3/4-inch strips or bite-sized pieces (uniform size so they cook evenly).
- 2
Blanch to remove slime
Place 6 cups of water and 1 tsp kosher salt in a medium pot and bring to a rolling boil. Add the nopal pieces, stir gently, and boil for 3 minutes. Drain the nopal in a colander and immediately rinse under cold water or plunge into an ice bath to stop cooking. This step reduces the mucilaginous 'slime' and firms the cactus for candying.
Syrup and candying
- 3
Make the candy syrup
In a wide, heavy-bottomed saucepan combine 2 cups granulated sugar, 1 cup water, 1 tbsp light corn syrup, and a pinch of kosher salt. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Once dissolved, add 2 tbsp fresh lime juice. Clip on a candy thermometer if you have one; reduce heat to maintain a steady simmer.
- 4
Simmer nopal in syrup
Carefully add the blanched nopal pieces to the simmering syrup in a single layer as much as possible. Maintain a gentle simmer (small bubbles) and cook until the pieces turn translucent and the syrup thickens and lightly coats them, about 20–30 minutes. Stir gently every 3–5 minutes to keep pieces from sticking and to ensure even coating. If the syrup reduces too quickly, add 1–2 tbsp hot water to keep pieces submerged; if it’s boiling too hard raise the heat slightly lower it.
- 5
Finishing and optional garnish
- 6
Drain and coat
Using a slotted spoon or spider strainer, lift the candied nopal pieces from the syrup and let excess syrup drip back into the pan for 1–2 minutes. Toss the warm pieces in the 1 cup granulated sugar (spread sugar on a sheet tray or shallow bowl) so each piece gets a light crystalline coating. For a spiced finish, mix 1 tsp chili powder or Tajín into the coating sugar before tossing some or all of the pieces.
- 7
Dry and store
Arrange the coated pieces on a wire rack lined with parchment to cool and dry for at least 1 hour. As they cool the outer coating will crisp slightly. Once cooled, transfer to an airtight container layered with parchment and store at room temperature for up to 5 days, or refrigerate up to 2 weeks. If you prefer chewier candy, store in an airtight jar at room temperature; for firmer pieces refrigerate.
- 8
Serve
Serve the candied nopal at room temperature as a sweet-sour snack or confection. Offer lime wedges and extra chili/Tajín on the side for guests who want additional acid or heat.