Do not attempt this recipe on a rainy or damp day; the sugar will not harden.
1tablespoon light corn syrup
Grated rind of 1orange
⅛teaspoonsalt, if desired
2cups whole pecans
In a small heavy skillet, combine the sugar, cream, corn syrup, grated orange rind, salt, and butter. Bring to the boil and cook, stirring constantly, until the mixture reaches a temperature of 240 degrees on a candy thermometer, or when dropped into very cold water forms a soft ball that flattens on removal.
Remove from the heat, beating with a whisk. Pour and scrape the mixture into a mixing bowl. Beat with the whisk until cool.
Add the pecans and continue beating until they are coated. Separate the pecans and put them on a rack. Let them stand in a cool, dry place until the sugar coating firms up. This may take several hours, depending on the humidity. Store in an airtight container.