Mexican Orange Candy Cockaigne

Let's Cook

1. Step 1.

   Line an 8-inch square pan with parchment that extends over two sides. Heat in a small saucepan over medium heat until steaming but not boiling: 1 cup evaporated milk

2. Step 2.

   Meanwhile, melt in a deep saucepan over medium-high heat: 1 cup sugar

3. Step 3.

   Cook the sugar until it turns a rich brown. Slowly and carefully stir in (there will be lots of very hot steam!): ¼ cup strained orange juice

4. Step 4.

   The sugar may seize up—simply keep stirring over the heat until the syrup becomes liquid again. Slowly add the hot milk and stir until fully combined. Add and stir in until dissolved: 2 cups granulated white sugar

5. Step 5.

   Bring to a boil, cover, and cook 2 minutes, or until the steam washes down any crystals on the sides of the pan. Reduce the heat to medium and cook, uncovered, without stirring, to 238°F, the soft-ball stage. Transfer to a bowl or the bowl of a stand mixer fitted with the paddle attachment. Do not scrape the bottom of the pan. Let cool for 15 minutes. Add: ¼ teaspoon salt; Finely grated zest of 2 oranges

6. Step 6.

   Beat the mixture with a wooden spoon or on low speed until it loses its sheen, begins to look creamy, and is getting just a little harder to stir. Stir in: 1 cup chopped toasted pecans or pumpkin seeds

7. Step 7.

   Transfer the mixture to the prepared pan and spread it evenly. Let cool completely before cutting into squares. Store in an airtight container at room temperature for up to 1 month.