Orange Pralines

Cover a countertop with two or three sheets of parchment or waxed paper. In a large heavy-bottomed pot, add the cream and sugar . Grate the rind of the orange over the pot. Add the corn syrup and pecan pieces. Over medium heat, stir the mixture often until it becomes very thick and a candy thermometer registers 257 degrees F, about 1 hour. Remove the pot from the heat. Drop the mixture by the tablespoon, onto the parchment paper, working quickly. Cool completely. Pry the pralines off the paper with a thin knife. Store in an airtight container between layers of parchment paper at room temperature for up to 2 weeks. Give the pralines as gifts in individual decorative tins or wrapped in cellophane paper.