Orange rinds wrapped in a soft nutty nougat and dipped in chocolate and pecans.
Serves 4

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Orange Rind Ingredients:

Orange rind from 2 large oranges
1 cup granulated sugar (divided into half)
2 tbsp light corn syrup (divided into half)

Directions For Orange Rind Candy:

Wash and peel oranges. Cut into thin long narrow slices.
Place in a pot and fill with enough water enough to cover the rinds. Bring to a boil, turn down and simmer for 20 minutes. Take out of water and rinse. Refill pot with water and rinds, repeat process. Rinse again, pat the water off. Place rinds in a baking dish and cover with 1/2 cup granulated sugar. Stir and add 1 tbsp light corn syrup. Stir again.

Bake in 250 degrees oven for 1 hour. Check after 20 minutes and stir.
Take out of oven, be careful rinds are very hot candy. Let the candied rinds cool in same dish
stirring twice as they cool. Do not wrap the baking dish while cooling. Next day about the same time, add the rest of the sugar and corn syrup and stir. Take candy out of baking dish. Line a cookie sheet with waxed paper or parchment paper and place each rind on the sheet individually. Let the candy dry out. Once dried, eat them with just the sugar coating, or dip in chocolate, or roll up in soft caramel nougat and then dip. Ingredients and directions below.

Pecan and Peanut Butter Nougat Ingredients:

1/4 cup butter
1/2 cup peanut butter
3/4 cup brown sugar
3 tbsp ground flaxseed
1/4 tsp salt
1/2 tsp orange extract
1/2 cup pecans, chopped

Directions For Pecan and Peanut Butter Nougat:

To a medium low skillet, brown butter, add sugar, flaxseed and salt. Stir for 1 minute. Take off heat and add orange extract.
Once the nougat is cool enough to handle, by teaspoons wrap 1 candy rind with the nougat and then dip in chocolate. Place onto cookie sheet and sprinkle with pecans.

Dipping Chocolate:

1 cup chocolate chips
1 tsp shortening
1/2 cup chopped pecans ( for sprinkling on dipping chocolate)

Directions For dipping chocolate:
In a small microwavable dish, add chocolate chips and 1 tsp shortening or vegetable oil. Do not add butter. melt for about 15 second intervals, stir and repeat until chocolate is melted enough for dipping the candy.

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Sonja and Christopher from 'Red Cardinal Kitchen' saying, “Happy Eating, and God Bless!”