Orange Pecans

2 cups Sugar
3/4 cup Orange juice fresh
1 tablespoon Orange rind grated
3 cups Pecan halves

Put sugar and orange juice in a large saucepan and cool to soft ball stage (236 to 240 degrees).

Turn off heat, and add orange rind and pecans.

Stir with wooden spoon until mixture turns cream color, about 5 to 7 minutes. Pour onto waxed paper or cookie sheet.

When cool enough to handle, break apart.