Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 c Sugar,divided
- 1/4 c Boiling water
- 1 c Non-dairy liquid coffee
- Cream
- 1/4 t Salt
- 2 t Grated orange rind
- 1 c Chopped pecans or walnuts
Directions
Golden color and rich flavor is achieved by the caramelization of the sugar, and the addition of orange rind.
Melt 1 cup sugar in a heavy 3-quart saucepan, stirring constantly so it does not burn.
Very carefully,add boiling water to mix. Add remaining sugar, coffee cream, and salt.
Place over medium heat and stir until all ingredients are blended together and mixture boils.
Cook to 238 degrees F. without stirring.
Remove from heat and cool to lukewarm, beat until candy loses its gloss and holds its shape.
Fold in grated orange rind and nuts. Spread in a buttered 8-inch square pan.
Cut into squares. Makes about 48 pieces.