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

Thoroughly blend sugar, water and orange juice. Cook over low heat, stirring occasionally, until a teaspoon of syrup dropped into cold water forms a soft ball (234-240°F on candy thermometer).

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.

Cooks Note: Use of a candy thermometer is recommended.

Makes 2 1/2 cups.