Orange candid nuts

Yield: 1 Servings

Measure Ingredient
2 cups Sugar
½ cup Orange Juice
1 tablespoon White Vinegar
¼ cup Grated Orange Peel; 3 Large Oranges
½ pounds Pecan Halves
½ pounds Blanched Almonds; Whole

1. Butter a 15½ x 10 ½ x 1" jelly roll pan and set aside.

2. Place the sugar and orange juice in a 3 to 4 quart saucepan.

3. Bring the mixture to a boil over moderately high heat.

4. Insert a candy thermometer, add the vinegar, and boil syrup until it reaches 300 degrees on a candy thermometer, or until the syrup reaches the hard crack stage.

5. Stir to coat nuts evenly.

6. Press mixture into prepared pan, flattening with a spatula into a single layer.

7. Cool to room temperature.

8. Separate the nuts by breaking into pieces.

9. May be stored in airtight containers for several months.

Yield: 4 cups.

Recipe by: diane@...

Posted to recipelu-digest Volume 01 Number 199 by "Diane Geary" <diane@...> on Nov 4, 1997

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