- 1/2 cup orange-colored white chocolate* or use white chocolate and add candy food coloring
- 1 teaspoon orange oil
- 2 1/2 cups sugar
- 1/2 cup water
- 1/4 teaspoon salt
- 1/2 cup light corn syrup
- 2 egg whites, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped pecans
- * Available at cake supplies store
Prepare orange pieces: In a double boiler over simmering water, melt the orange-colored white chocolate. When smooth and melted, remove from over double boiler and add orange oil (orange extract may also be used). Pour onto a cookie sheet lined with aluminum foil and spread evenly. When cool, chop into medium small pieces. Set aside.
Combine sugar, water, salt, and corn syrup in a 3-quart saucepan; cook over low heat stirring gently until sugar is dissolved. Turn heat up to medium and place lid on pan for 2 to 3 minutes to wash down sugar crystals. Uncover and continuing cooking without stirring until candy thermometer reaches hard ball stage (260 degrees F).
Beat egg whites until stiff peaks form, just before sugar mixture is ready. Pour hot sugar mixture over egg whites in a thin stream while mixer is at high speed. Add vanilla and continue beating until candy starts to loose its gloss and hold its shape. Add nuts and orange pieces. Drop by rounded spoonfuls onto waxed paper.