1-First, wash the 4 navel oranges thoroughly to remove any dirt. Cut off the top and bottom of each orange by about ½-inch, then make lengthwise cuts through the skin and pith down to the flesh. Peel off the strips, trim the pith to no more than ⅛-inch thick, and cut the peels into ¼-inch thick pieces across the width.

2-Next, blanch the peels to reduce bitterness. Place the peels in a saucepan and cover them with ½-inch of cold water. Bring it to a boil, then simmer for 10 minutes. Drain, rinse the peels, and repeat this simmer in fresh water for another 10 minutes to fully remove any harsh flavors.

3-Now, candy the peels by dissolving 3 cups of the granulated sugar (600g) in 2 cups of water in the same pot. Bring it to a boil to make the syrup, then add the peels, reduce the heat to low, and simmer for 40-45 minutes. Stir occasionally until the peels look glossy, translucent, and the syrup thickens nicely.

4-After that, drain and dry the peels. Use a slotted spoon to remove them from the syrup, let excess drip off, and lay them out in a single layer on a wire rack over parchment paper. Let them dry until they’re slightly sticky, which takes about 30 minutes.

5-Finally, coat the peels for extra sweetness. Toss a few at a time in the remaining 1 cup of sugar (200g) in a shallow bowl, shake off any excess, and place them back on the wire rack in a single layer. Allow them to dry fully at room temperature in a cool, dry spot for about 1 day until they’re no longer tacky.