In large saucepan melt 1 cup sugar over low heat till rich brown color.
Blend in boiling water; stir to dissolve sugar.
Blend in evaporated milk, remaining sugar, and 1/4 teaspoon salt.
Bring to a boil; cook, covered, 3 minutes.
Reduce heat; cook, uncovered, over low heat, stirring occasionally, till mixture registers 236° on candy thermometer.
Cool to 110° without stirring.
Stir in pecans and peels.
Beat till creamy.
Pour into buttered 8x8x2 inch pan.
Let stand 4 to 6 hours to harden.
Cut candy into squares.