- 1 c Sugar
- 1 c Water
- 3 c Whole Cashews
- 4 Tbsp Togorashi Pepper
In a pot, add water and sugar, bring to a boil. Add cashews and stir.
Stir often to ensure the cashews do not burn. Cook until liquid is gone.
Add togorashi to coat nuts.
Spread on to a sheet pan with wax paper.
Place in oven overnight with pilot light on or in a 150 degree oven.