2 c. sugar
3/4 c. orange juice
1 tsp. grated orange rind
3 c. pecan halves

Combine sugar and orange juice in a large saucepan. Cook to soft-ball stage (236°F to 240°F). Remove from heat. Add orange rind and pecans. Stir with wooden spoon until mixture become cream color (about 5 to 7 minutes). Pour onto waxed paper. When cool enough to handle, break apart.