- 2 cups sugar, plus more for tossing
- 8 thinly sliced Fresnos
In a pan, stir 1 cup each sugar and water over medium. Add Fresnos; cook until tender, 8 minutes. Drain; let stand 30 minutes. Toss with 1 cup sugar. Spread chile mixture on baking sheet; let stand at room temperature overnight. Toss with more sugar. Serve on ice cream or cupcakes, or use as a cocktail garnish.