Published October 29, 2007 by
Use about six large oranges. Peel thickly with a sharp knife. Soak peels in cold water for 24 hours. Drain. Weigh peels. Place in saucepan; cover with cold water; bring to a boil. Cook about 10 minutes or until soft; drain. Chop orange peels fine; mix with sugar; cook slowly over low flame about 10 minutes or until a small quantity dropped into cold water forms a soft ball. Add vanilla; blend thoroughly. Remove from fire; cool; shape into small balls about the size of a small walnut. Roll in sugar; dip in finely chopped gourmet nuts.