- 1 cup white sugar
- ½ cup coffee cream
- Juice of 1 orange
- 1 orange rind, grated
- 2 ½ cups pecan halves
- Place sugar and coffee cream in a pot and boil to soft ball stage.
- Add juice of 1 orange and cook and stir again to soft ball stage.
- Remove from fire and beat until creamy.
- Add grated orange rind and hurriedly stir in pecans.
- Drop by nut halves onto waxed paper.
- When cool, store in a tin box and cover tightly.