3/4 c. sugar
1 tbsp. water
3 tbsp. orange juice
1 tsp. grated orange rind
2 1/2 c. pecans

Thoroughly blend sugar, water and orange juice. Cook over low heat, stirring occasionally, to 238 degrees or until a teaspoon of syrup dropped into cold water forms a soft ball. Remove from heat; add orange rind and pecans. Stir lightly to coat nuts with glaze.

Turn out at once onto waxed paper; separate pecans with fork. Cool completely. Store in covered container in cold place. Yield: 2 1/2 cups.