3 cups sugar
1 1/2 cups whole milk
pinch of salt
1/4 cup (1/2 stick) butter
grated rind of 2 oranges
1 cup pecans, broken

Melt 1 cup sugar in a 4 to 6-quart kettle; scald milk in a double boiler.

When sugar is melted and a light golden color, add hot milk, stirring vigorously. Add remaining sugar; stir until dissolved.

Continue cooking to firm ball stage (246°F on candy thermometer).

Remove from heat; add salt, butter, grated orange rind and nuts.

Beat until creamy and cool enough to hold shape when dropped from a teaspoon.

Drop by teaspoonfuls onto buttered plates; top each with a pecan half desired.

Cooks Note: Use of a candy thermometer is recommended.

Makes 36 pieces.