|Sugar||4 Cup (64 tbs)|
|Light cream/Rich milk||1 Cup (16 tbs)|
|Orange rind||1 Teaspoon, grated|
|Vanilla extract||1 Teaspoon|
|Pecans||2 1⁄2 Cup (40 tbs)|
Boil 3 cups sugar with cream and rind in a large saucepan until a small amount of mixture forms a soft ball when dropped into very cold water (236Â°F.
on a candy thermometer).
Meanwhile, melt remaining 1 cup sugar in heavy skillet, stirring until it reaches the brown caramel stage.
When both mixtures are ready, carefully add the caramel to the first mixture, stirring with a long spoon.
Test for soft ball and if done, remove and cool to lukewarm.
If not done, remove and cook to soft-ball stage.
Add vanilla, nuts, and salt, and beat until stiff and creamy.
Drop onto a buttered cookie sheet.
Let cool before removing from sheet.
Serving size: Complete recipe
Calories 6061 Calories from Fat 2610
% Daily Value*
Total Fat 308 g474%
Saturated Fat 66.5 g332.5%
Trans Fat 0 g
Cholesterol 266.4 mg88.8%
Sodium 203.5 mg8.5%
Total Carbohydrates 854 g284.8%
Dietary Fiber 31.7 g126.9%
Sugars 813.1 g
Protein 35 g70.2%
Vitamin A 52.7% Vitamin C 19.7%
Calcium 41% Iron 46.8%
*Based on a 2000 Calorie diet