Yield: 1 batch
|12 ounces||Light brown sugar|
|8 ounces||Orange juice|
|8 ounces||Pecan halves|
|\N \N||Grated rind of 1 lg orange|
Oil a marble slab or baking sheet. Put the sugar and juice in a saucepan and stir over a low heat until the sugar is dissolved. Bring to the boil and keep boiling until the syrup has reached the soft ball stage (236F on a sugar thermometer). When it begins to thicken and reduce test a few drops in a cup of cold water. When they form soft balls take off the heat and immediately add the grated rind and butter. Beat with a wooden spoon until the mixture is beginning to stiffen. Quickly add the pecans and continue stirring until they look slightly sugary. Turn out onto the oiled surface and separate the nuts, using two forks or your fingers. Dry on a rack. They will keep well in glass jars or in boxes. The authors mention that this recipe is from Jean Hewitt's New York Times Heritage Cookbook. If pecans aren't available then walnuts will do in a pinch.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-05-95