Recipe - Orange Candid Nuts

2 cup Sugar
One half cup Orange Juice
1 tablespoon White Vinegar
One fourth cup Grated Orange Peel; 3 Large
Oranges
One half pound Pecan Halves
One half pound Blanched Almonds; Whole

1. Butter a 15 One half x 10 One half x 1" jelly roll pan and set aside.

2. Place the sugar and orange juice in a 3 to 4 quart saucepan.

3. Bring the mixture to a boil over moderately high heat.

4. Insert a candy thermometer, add the vinegar, and boil syrup until it
reaches 300 degrees on a candy thermometer, or until the syrup reaches the
hard crack stage.

5. Stir to coat nuts evenly.

6. Press mixture into prepared pan, flattening with a spatula into a single
layer.

7. Cool to room temperature.

8. Separate the nuts by breaking into pieces.

9. May be stored in airtight containers for several months.

Yield: 4 cups.

Recipe by: diane@keyway.net

Posted to recipeludigest Volume 01 Number 199 by "Diane Geary"
diane@keyway.net on Nov 4, 1997