2 cups sugar
1/2 cup light corn syrup (Karo)
1/2 cup evaporated milk
2 tbsp. butter
grated rind of 1 large orange
1 cup chopped nuts

Combine all ingredients except the nuts and cook until it forms a soft ball in cold water (234-240°F on candy thermometer), stirring only to prevent sticking.

Let cool and beat until creamy; add the nuts just before the candy is ready to dip or pour.

Either dip by teaspoonfuls on waxed paper or pour into a buttered container and cut into squares.

Cooks Note: Use of a candy thermometer is recommended.

Makes 20 to 30 pieces.