Recipes from Mexico :: Mexican Desserts
3 c. sugar
1/4 c. boiling water
1 c. liquid non-dairy coffee creamer
1/4 tsp. salt
2 tsp. grated orange peel, fresh or dried
1 c. chopped pecans or walnuts
Caramelize 1 c. of the sugar in a heavy saucepan over med.-low heat. Do not stir, but watch closely and tilt pan so that sugar melts in an even way and does not scorch.
Slowly and carefully pour the boiling water into the caramelized sugar, and stir to mix. Add the remaining sugar, creamer and salt. Cook over med. heat, and stir until all ingredients are mixed and mixture comes to a boil. Without stirring, cook until mixture reaches 238 degrees fahrenheit on a candy thermometer.
Remove from heat and cool to lukewarm (pan bottom is barely warm to the touch).
Beat until candy loses its gloss and holds its shape. Fold in grated orange peel and nuts. Spread in a buttered 8-in. square or rectangular dish, and cut into square or rectangles.
Makes about 4 dozen pieces.
