Candied Pineapple (Print Version)

# Ingredients:

01 - 2 20-ounce cans pineapple rounds in heavy syrup.
02 - 3 cups sugar, divided.
03 - 1/4 cup light corn syrup.

# Instructions:

01 - Drain pineapple and measure 1 1/2 cups juice. Add water if needed to reach amount.
02 - Mix juice, 2 1/2 cups sugar and corn syrup in skillet. Heat to dissolve sugar and boil 4 minutes.
03 - Add pineapple rings in single layer. Cook on low 45 minutes, turning often, until translucent.
04 - Remove rings to drying rack. Air dry overnight or in 200°F oven for 30 minutes until not sticky.
05 - Roll cooled rings in remaining 1/2 cup sugar before serving.

# Notes:

01 - Can save syrup for drink mixer or topping.
02 - Store at room temp up to 1 week.
03 - May need re-rolling in sugar if humid.

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