Caramelize 1 cup sugar to a rich amber color; add boiling water and boil, stirring occasionally until caramel is entirely dissolved.
Add the 2 cups sugar, salt, and milk, and cook to soft ball stage (236° F.).
Just before candy is done, add orange rind.
Remove from heat and cool as for Chocolate Fudge.
Beat until candy begins to stiffen; then stir in nuts and drop by teaspoonfuls onto buttered waxed paper.
Makes 1 3/4 pounds.