Patrick Salisbury /  / 212-697-8866


From the kitchen of:

Royal Sonesta Houston

Executive Chef Peter Laufer C.E.C



3 cups Sugar

1/4 cup Boiling water

1 cup Evaporated milk

2 teaspoons Grated orange peel

1 cup Chopped pecans

Dash of salt

Method of Preparation
Slowly sift one cup of the sugar into a hot, heavy frying pan, stirring constantly to caramelize. Add boiling water. When sugar is melted, add the two cups of remaining sugar, milk and salt, stirring constantly. Cook to 236 degrees F or soft ball stage. Remove from heat and add orange rind. Cool until you can put your hand comfortably on the bottom of the pan. Add nuts and beat until candy holds its shape. Drop spoonfuls onto wax paper and cool. Makes about three dozen.