1. Prepare the cashews and roast them in a pan over a slow fire. The nuts I made last time were over after not eating twice, so I will make some more today.
2. Set aside the roasted cashews to cool. Add sugar to a non-stick pan and add a little water.
3. Boil the sugar over a small fire, and wait until the big fish-eye bubbles appear.
4. Pour the cashew nuts, sprinkle with sesame seeds and turn off the heat. Stir quickly, while hot, so that each cashew nut is glued with syrup.
5. Shengba let cool, sealed and preserved.
Tips:When boiling the sugar, do not have too much water, just enough to dissolve the sugar.