3 c. sugar, divided (1 c., 2 c.)
1/4 c. boiling water
1 c. non-dairy creamer
1/4 tsp. salt
2 tsp. grated orange rind
1 c. chopped walnuts or pecans

Melt 1 cup sugar in 3 quart saucepan, stir constantly so it doesn't burn. Carefully add boiling water, stir. Add remaining sugar, coffee creamer and salt. Over medium heat stir until well blended and mixture boils. Heat to 238 degrees on candy thermometer without stirring. Remove from heat, let cool to lukewarm. When lukewarm beat candy until it looses its gloss and holds shape. Fold in orange rind and nuts. Spread in a buttered 8 x 8 inch pan. Servings: 48 (1 inch) pieces.