Homemade Candied Watermelon Rind Snack
**Homemade Candied Watermelon Rind Snack** is a sweet and crispy treat that’s easy to make. Many people waste watermelon rind, but this recipe turns it into a delicious snack. After making this many times, I know the trick to making it crispy and not soggy. The golden texture and sweet flavor will make you want more. Try this with my Easy Mini Cheese Danish Recipe with Puff Pastry. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Mini Cheese Danish Recipe with Puff Pastry and Crispy Bang Bang Chicken Recipe with Spicy Creamy Sauce.
Why This Homemade Candied Watermelon Rind Snack Is Pure Comfort
- Crispy texture
- Sweet and tangy taste
- Easy to make
- Great snack for any time
What You'll Need for Homemade Candied Watermelon Rind Snack
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 large watermelon rind
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp ground cinnamon
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp ground cinnamon
- 1/2 cup water
- Optional: Additional cinnamon for dusting
📝 Ingredient Notes
- watermelon rind: Use the green part of the watermelon. Wash and cut into 1/2-inch slices.
- sugar: Use granulated sugar for best results.
- cornstarch: This helps make the rind crispier.
- cinnamon: Add a teaspoon for extra flavor.
- water: You may need more or less depending on the rind size.
🛒 Tools & Equipment I Recommend
- Silicone Baking Mat — Prevents sticking and ensures even cooking → See on Amazon
- Food Scale — Measures ingredients accurately for best results → See on Amazon
How to Make Homemade Candied Watermelon Rind Snack
- Step 1: Wash the watermelon rind and cut into 1/2-inch slices.
- Step 2: In a bowl, mix sugar, cornstarch, and cinnamon. Add water and mix well.
- Step 3: Add the watermelon rind to the syrup and simmer over medium heat for 15–20 minutes, stirring occasionally.
- Step 4: Remove from heat and let cool slightly. Transfer to a baking sheet lined with parchment paper.
- Step 5: Bake at 200°F (93°C) for 1–2 hours, or until crisp and golden.
Cook's Tips for Perfect Homemade Candied Watermelon Rind Snack
- Best technique: Simmer the rind until it turns slightly translucent for best texture.
- Common mistake and fix: If the rind is too soft, increase the baking time by 30 minutes.
- Storage: Store in an airtight container for up to 2 weeks.
- Variation: Add a pinch of nutmeg for extra flavor.
Storing & Reheating Homemade Candied Watermelon Rind Snack
Short-Term Storage
Make-ahead tip: Can be made up to 2 weeks in advance
Recipe Notes
- Chef tip: Use a sharp knife to cut the rind for even slices.
- Best substitution: You can use brown sugar instead of granulated sugar for a deeper flavor.
- Make-ahead: The candied watermelon rind can be made ahead and stored in an airtight container.
- Scaling: Adjust the ratio of sugar and water based on the amount of rind you use.
- Troubleshooting: If the rind is too sweet, reduce the sugar by 1/4 cup next time.
Want to level up this recipe?
Oven Thermometer — Ensures accurate oven temperature for even baking → Check price on Amazon
Homemade Candied Watermelon Rind Snack
Ingredients
Main Ingredients
- 1 large watermelon rind
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp ground cinnamon
- 1/2 cup water
Seasonings
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp ground cinnamon
- 1/2 cup water
Optional Toppings
- Additional cinnamon for dusting
Instructions
- Step 1: Wash the watermelon rind and cut into 1/2-inch slices.
- Step 2: In a bowl, mix sugar, cornstarch, and cinnamon. Add water and mix well.
- Step 3: Add the watermelon rind to the syrup and simmer over medium heat for 15–20 minutes, stirring occasionally.
- Step 4: Remove from heat and let cool slightly. Transfer to a baking sheet lined with parchment paper.
- Step 5: Bake at 200°F (93°C) for 1–2 hours, or until crisp and golden.
Notes
- Chef tip: Use a sharp knife to cut the rind for even slices.
- Best substitution: You can use brown sugar instead of granulated sugar for a deeper flavor.
- Make-ahead: The candied watermelon rind can be made ahead and stored in an airtight container.
- Scaling: Adjust the ratio of sugar and water based on the amount of rind you use.
- Troubleshooting: If the rind is too sweet, reduce the sugar by 1/4 cup next time.
Storage
- Make ahead: Can be made up to 2 weeks in advance
Nutrition Per Serving
- Calories: 90
- Protein: 1g
- Fat: 0g
- Carbs: 23g
- Fiber: 1g
- Sugar: 20g
- Sodium: 10mg
- Cholesterol: 0mg
- Sat. Fat: 0g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Homemade Candied Watermelon Rind Snack FAQs
Yes, you can make it up to 2 weeks in advance. Store in an airtight container.
This usually happens if the rind wasn’t cooked long enough. Make sure to bake until it’s crisp and golden.
Yes, you can use the air fryer. Preheat to 300°F (150°C) and cook for 20–25 minutes, shaking halfway.
It can last up to 2 weeks if stored properly in an airtight container.
Yes, you can use brown sugar or maple syrup instead of granulated sugar. Results may vary.
A Warm Final Note
I can’t wait for you to try Homemade Candied Watermelon Rind Snack and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
