3 cups sugar
1/4 tsp. salt
3 (1 oz. ea.) sq. unsweetened chocolate, cut up
1/4 cup heavy cream
3/4 cup fresh orange juice
2 tbsp, light corn syrup
3 tbsp. butter
1 tsp. orange extract
1 cup chopped pecans

Combine sugar, salt, chocolate, cream, orange juice and corn syrup in heavy 3-quart pan. Cook, stirring constantly, over medium heat until sugar dissolves.

Continue to cook, stirring occasionally, until a small amount of mixture forms a soft ball in cold water or until candy thermometer reaches 234°F.

Let cool until pan is lukewarm; add butter and orange extract.

Beat with wooden spoon until creamy; add nuts.

Pour into buttered shallow 9x9-inch pan. Refrigerate until firm; cut into squares.

Variation: One cup candied orange slices may be substituted for nuts.

Cooks Note: Use of a candy thermometer is recommended.