4 c. sugar
1 2/3 c. coffee cream
4 tbsp. light Karo
Peel from 1 lg. orange, shredded
1 1/2-2 c. pecans, chopped

Mix sugar, cream and Karo. Boil. Add orange peel. Cook to soft ball stage, 234 degrees, stirring frequently. When it reaches correct temperature set pan in pan of cold water to cool. Beat until creamy. Add pecans. When it will hold shape. Drop onto waxed paper using 2 teaspoons. When cold, hand wrap each piece in wax paper squares. If it gets too stiff to drop add a teaspoon of boiling water and stir.