Orange Sugared Walnuts

1-1/4 cup sugar
pinch of salt
1/4 cup water
3 Tbsp. orange juice

Combine together in large skillet.  Cook slowly until soft ball stage (236 degrees).  Remove from heat.  Immediately add:

1-1/2 tsp. grated orange rind
1/4 tsp. vanilla
2-1/2 cup walnut halves

Stir carefully until coating turns creamy and loses its gloss.  Spoon onto wax paper and separate nut halves at once.  Cool thoroughly before storing in covered container.

NOTE:  Pecan halves may be substituted for walnuts.

Fruit Dip

6 oz. pineapple juice, frozen

3/4 cup sugar

3 Tbsp. corn starch

1 egg, beaten

Cook over medium heat, stir constantly.  Add a little grated orange rind and orange juice if needed.  Add 1/2 pint whipped cream

Caramel Corn

4 quarts popped corn
2-2/3 cups pecans
1-2/3 cups almonds
1 cup dark Karo syrup
2-2/3 cups sugar
2 cups margarine
2 tsp. vanilla

Mix popped corn and nuts on a cookie sheet.  Combine sugar, margarine and syrup in heavy saucepan.  Bring to a boil over medium heat, stirring constantly.  Continue boiling on low heat, stirring occasionally for 13 minutes.  Stir in vanilla.  Pour over corn and nuts; mix to coat well.  Spread out to dry, and break apart.  Makes about four pounds.