** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Select prickly pear cactus (or small barrel cactus if you own this type of cactus, since it's illegal to remove it from the desert).
2. Remove spines and outside layer with large knife.
3. Cut pulp across in slices one-inch thick. Soak overnight in cold water.
4. Remove from water, cut in one0inch cubes and cook in boiling water til tender.
5. Drain. Cook slowly in the following syrup until nearly all the syrup is absorbed.
6. Do not scorch! SYRUP for 2 QUARTS of CACTUS CUBES Heat all ingredients until sugar is dissolved.
7. Then add cactus. Remover cactus from syrup, drain and roll in granulated or powdered sugar.
8. For colored cactus candy, any vegetable food coloring may be added to the syrup.
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Dietary Notes:
This recipe is low-sodium with 2mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.
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