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Orange
Pecans
| 1 cup sugar
½ cup water 1/16 teaspoon cream of tartar Grated rind of 1 orange 2 tablespoons orange juice 2 cups pecan halves Salt Dissolve the sugar and cream of tartar in water in saucepan. Cook to the soft ball stage (238° F.) Remove the syrup from heat, add orange juice and rind, pecans and salt. Stir until the sugar crystallizes. Place in a greased shallow pan. Separate the nuts with two forks while the mixture is warm. Be sure that each nut is covered with the
orange-sugar mixture. Store in a tightly covered container.
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