Spanish Orange Candies

Caramelize 1-cup sugar to a golden brown color. Add boiling water & boil until caramelized sugar is all dissolved. Add 2 cups of sugar, salt, cream, stirring well until it is smooth & well blended. Cook this to a softball stage when dropped into cold water. Add orange & stir well, quickly. Remove from heat & cool, beat with mixer until candy base begins to thicken. Stir in the nuts, and drop onto waxed paper by teaspoons full let cool completely. Store in an airtight container. Lynn Byers McClellan