Preheat oven to 250°F (130°C). Line a rimmed baking sheet with parchment paper; top with an ovenproof wire rack.

Peel satsumas, keeping peels in large pieces. Cut peels into 2x1/16-inch strips. Reserve satsuma flesh for another use.

In a large skillet, bring satsuma peel strips and 2 cups (480 grams) cold water to a low boil over medium heat. Reduce heat, and simmer, without stirring, for 10 minutes; drain.

Return satsuma peels to skillet; sprinkle 1 cup (200 grams) sugar onto peels. Pour remaining 1 cup (240 grams) cold water onto sugar; gently stir until combined. Bring to a boil over medium-low heat; reduce heat, and simmer for 15 minutes. Using a slotted spoon or tongs, carefully remove satsuma peels, and arrange in a single layer on prepared rack.

Bake for 30 minutes.

In a shallow dish, place remaining ¾ cup (150 grams) sugar. Dredge satsuma peels in sugar to fully coat. Return to rack; let stand until dry, at least 2 hours. Store in an airtight container for up to 1 week.