Recipes

In a small heavy saucepan, combine sugar and orange juice and stir until it boils.

Cook without stirring until the syrup reaches soft-ball stage, or a candy thermometer registers 240F.

Remove from heat and stir in orange rind and pecans.

Continue to stir until the syrup starts to look cloudy.

Before it hardens, spread nuts on waxed paper to cool.

Separate into individual kernels.

May substitute walnuts for the peacans; use 1/2 lb.