Ingredients
- 1 cup sugar
- 1/3 cup fresh Texas orange juice
- 2 tablespoons grated orange peel
- 1 1/2 cups Texas pecan halves
Directions
Cook sugar, orange juice and orange peel in large saucepan, stirring constantly, to 230 degrees on candy thermometer (or until mixture forms a 2-inch soft thread when spoon is lifted above pan). Add pecan halves. Stir until mixture turns to white crystals and nuts cling together. Spread and separate nuts on waxed paper-covered cookie sheet. Cool.
| Servings | 0 |
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