- 7 oz dried lotus seeds , 1 1/2 cups- 1 1/2 cups sugar , divided- 3 Tbsp water- 1/8 tsp pomelo essence , or vanilla extract

1. Transfer the dried lotus seeds into a colander and bowl. Inspect the seeds and remove any that are completely black or mis-shapen.2. Wash the seeds by swirling in warm water for 30 seconds and then pouring out the rinse water. Repeat this process 1-2 more times or until the water is no longer cloudy.3. Bring a medium saucepan to a rapid boil. Add the lotus seeds and stir gently. Let the water come to a rapid boil again. Skim off the foam and discard. Cover the saucepan and cook on Low heat for 20 minutes. Stir the lotus seeds halfway through the cooking time.4. Add a cup of ice cubes into a large bowl filled with cold water. Transfer the lotus seeds into the ice bath and swirl gently in the cold water. Let soak for 2-3 minutes. Drain the water.5. Transfer the lotus seeds into a large bowl. Add 3/4 cup sugar, sprinkling a little at a time and then tossing together to combine. Cover and let rest for 1 hour.6. Strain the lotus seeds separating the liquid from the syrup. Discard the soaking syrup. Making the cooking syrup by combining the remaining 3/4 cup sugar with 3 Tbsp water and pomelo essence.7. Heat a large skillet over Medium High heat. When hot add the cooking syrup and bring to a vigorous boil (takes approximately 2 minutes). Add the lotus seeds and spread out into a single layer. Cook over Low heat.8. Every 5 minutes, gently rotate the lotus seeds and then spread out again. Continue cooking over Low heat, gradually cooking-off the liquid. After 20-25 minutes the sugar should start to recrystallize. Stir more frequently now (but still gently) to prevent the candy from burning. Cook until the candy is completely dry and coated with sugar crystals, another 10-15 minutes.9. Transfer the Candied Lotus Seeds onto a wire cooling rack. Allow to cool for 10 minutes before enjoying.10. Store the candy in a jar or container and leave at room temperature. Enjoy within one month.