Chile-Tamarind Coated Candy Sticks
Sweet and sour, with a dash of heat, here's our modern twist on the classic Pixy Stix. This recipe uses tamarind paste, cayenne pepper, and granulated sugar to create a tantalizing sour-sweet combo that's got a kick! Dust these spicy sugars on the rim of a Tamarindo Borracho cocktail for an added burst of flavors.
Special Items: You'll need a super clean coffee or spice grinder for this recipe. Around 20 (8-inch) paper straws and a couple of pieces of paper to make a funnel are essential too. If you don't have a paper funnel, a No. 16 Open Star or No. 5 Round piping tip works great too.
To get started, grab yourself some tangy tamarind concentrate or paste, typically found in Latin and Asian markets or online. Avoid tamarind pulp as it contains large pitlike seeds.
This recipe was part of our Make Your Own Trixy Stix project for Halloween.
Here's what you'll need:- Yield: Approximately 20 Trixy Stix- Difficulty: Easy- Total Time: 1 hour 30 minutes
Ingredients
- 1/2 cup granulated sugar
- 1/4 teaspoon cayenne pepper
- 1 tablespoon seedless tamarind paste
Instructions
- Heat the oven to 200°F, placing a rack in the middle.
- In a medium bowl, whisk together the sugar and cayenne. Add the tamarind, and with your fingers, mix it into the sugar mixture until everything is evenly combined, similar to the texture of brown sugar.
- Spread the mixture into a rough 6-inch circle on a sheet of parchment paper. Cover it with a second sheet of parchment paper. Using a rolling pin or tall drinking glass, roll the sugar mixture thin and even, about 1/16 inch thick. Remove and discard the top sheet of parchment. Transfer the parchment with the sugar onto a baking sheet. Bake until the top of the sugar is completely dry to the touch, around 35 minutes. Let it cool on a wire rack about 15 minutes.
- Break up the dried sugar into small pieces. Transfer the sugar pieces to a clean coffee or spice grinder and process them into a fine powder. Transfer the powder to a small bowl, scraping out any stuck inside the grinder.
- Place a sheet of paper on a work surface. Add the straws and a toothpick, ready to fill the straws. Make a small funnel from another piece of paper. Alternatively, you can use a No. 16 Open Star or No. 5 Round piping tip.
- Fold up one end of a straw 1/4 inch. Fit the point of the funnel or piping tip into the open end of the straw. Working over the sheet of paper, spoon in about 1 1/4 teaspoons of the sugar mixture. Use the pointed end of the toothpick to poke the sugar mixture into the straw. Remove the funnel or piping tip and fold the open end of the straw down 1/4 inch to close. Repeat this process for the remaining straws and sugar.
These sweet and spicy tamarind Pixy Stix are a perfect addition to your Halloween festivities or any party, really! Enjoy!
- Before starting the recipe, ensure you have a super clean coffee or spice grinder, around 20 (8-inch) paper straws, and a couple of pieces of paper to make a funnel.
- For the best result, use seedless tamarind paste in this recipe instead of tamarind pulp, which often contains large pitlike seeds.
- After baking and cooling the sugar mixture, scrape any remaining powder from the grinder and transfer it to a small bowl for filling the straws.
