2 c. sugar
1/2 c. light corn syrup
1/2 c. evaporated milk
2 tbsp. butter
Grated rind of 1 lg. orange
1 c. chopped nuts

Combine all ingredients except the nuts and cook until it forms a soft ball in cold water, 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. Yield: 20-30 pieces.