INGREDIENTS

• 1 cup white sugar
• ½ cup coffee cream
• Juice of 1 orange
• 1 orange rind, grated
• 2 ½ cups pecan halves

DIRECTIONS

1. Place sugar and coffee cream in a pot and boil to soft ball stage.
2. Add juice of 1 orange and cook and stir again to soft ball stage.
3. Remove from fire and beat until creamy.
4. Add grated orange rind and hurriedly stir in pecans.
5. Drop by nut halves onto waxed paper.
6. When cool, store in a tin box and cover tightly.