1 1/2 cups granulated sugar
1/4 cup warm water
3 tablespoons orange juice
1/4 teaspoon cinnamon
1/2 cup grated orange rind
2 1/2 cups nutmeats

Combine sugar, water and orange juice in a saucepan, stirring well to dissolve sugar. Cover pan and place over heat; boil for 1 minute, or until the steam inside the pan has melted all sugar crystals down the sides. Remove cover and continue cooking to soft-ball stage (240 degrees F).

Add cinnamon, orange rind and nutmeats. Stir gently with a fork until syrup loses its clearness and becomes creamy.

Turn the mass out onto a sheet of wax paper, or onto a lightly buttered baking sheet. Separate the nutmeats with a fork. Allow to cool.

Makes 2 1/2 cups.