1 lbs ginger

2 cups sugar

1 cup ginger water

1 tsp lime juice

1/4 tsp chili flakes

Peel and cut ginger into strips. Cook your ginger in a pot of lightly salted water until soft, strain and reserve 1 cup of the water for later use. In a separate pot start your sugar on medium heat, then add the lime juice. Stir and cook down until you get a golden caramel colour. Add your ginger water (be careful this tends to spit or boil over so we use a tall saucepot). Boil the pot again until the caramel dissolves and sprinkle in the chili powder. Toss in your cooked ginger strips and let sit for 2 hours. Remove and lay flat on a cooling rack, let dry at room temperature for another 2 hours. Toss in sugar and return to the rack to continue drying for the next 12-24 hours.