Rind and juice of 2 large Hale oranges
2 cups sugar
½ teaspoon salt
½ cup light corn syrup
4 cups unsweetened shredded coconut
½ cup coarsely chopped pecans
Place the rind in a sauce pan with 1 quart cold water. Bring the water to a boil, then drain the rinds and discard the water. Repeat the process twice. Slice the rinds in long, thin shreds and put aside. Put the sugar, corn syrup, and juice from the oranges in a heavy sauce pan and cook until soft, ball stage or 235 degrees on a candy thermometer. Add the reserved rinds, coconut and pecans. Stir and remove from heat. Drop teaspoonfuls on waxed paper lined pans and allow to cool.
Store in airtight containers also lined with wax paper.
YIELD: about 2 pounds.