生腰果 Raw Cashew Nuts: 1碗 1bowl， 黑椒粒 Black Pepper: 1把 1handful， 八角 Star Anise: 1顆 1piece， 桂皮 Cinnamon: 1根 1stick， 白糖 Sugar: 半碗 half bowl
1把生腰果放在烤盤上，塗上一層薄薄的油，然後放入烤箱150度烤40分鐘 Place raw cashew nuts on a roasting tray, coat a light layer of oil and bake in oven at 150 degrees C for 40 minutes
2把半碗白糖放入小鍋里，倒入一碗的水，拌勻，用小火慢慢的煮到粘稠而且開始變色（就是開始變焦糖了） Pour half a bowl of sugar into the pot and mix in a bowl of water. Stir well. Heat over low flame until the syrup thickens and turns into a darker color ( starts turning into caramel)
3把黑椒粒，八角和桂皮放入打磨機，磨成粉狀 Grind black pepper, star anise and cinnamon
4把磨好的香料粉加入糖漿里，拌勻 Pour the ground spice mixture into the pot and mix with the caramel
5把烤好的腰果倒入鍋內，關火，用勺快快的攪拌，讓每個腰果都塗上焦糖和香料粉 Pour in the roasted cashew nuts into the pot, turn off the fire and use a spoon to mix the cashew nuts. Make sure that every cashew nut is coated with caramel
6把腰果放在蠟紙上，放入烤箱再烤20分鐘。從烤箱拿出來，涼了後就能享用 Place the cashew nut on baking paper and bake in oven for another 20 minutes. Remove from oven and serve when the cashew nuts have cooled down
做焦糖是要用小火慢慢煮，要不會容易燒焦。 When cooking caramel, make sure you use a low flame to avoid burning the caramel