Trim the tops and bottoms of the navel oranges to create a stable base. Peel the oranges into 2-4 inch segments, avoiding the white pith.

Cut the wide strips of orange peel into 1/4 inch thin strips to ensure even cooking and texture.

In a saucepan, combine the sliced orange peels with water, 1 cup of granulated sugar, and salt. Cook on medium heat for about 20 minutes, stirring gently until the peels soften.

Remove the saucepan from heat and stir in the vanilla extract. Let the peels sit in the syrup for 5-10 minutes.

Transfer the candied peels to a cooling rack lined with parchment paper. Dry for at least 15 minutes to develop a chewy texture.

Toss the cooled peels in the remaining granulated sugar to coat. Let them dry completely at room temperature before storing.

Store the fully dried candied orange peels in an airtight container in the refrigerator for up to 2 weeks.