3 cups sugar
1 cup heavy cream
2 tbsp. corn syrup (Karo)
1 orange peel, finely chopped
2 cups pecans

Cook sugar, cream and syrup until a soft ball is formed when tested in cold water (234-240°F on candy thermometer).

Remove from heat and add orange peel; let cool.

Add pecans. Drop on waxed paper.

Cooks Note: Use of a candy thermometer is recommended.