Instructions: Boil 3 cups of the sugar with the light cream and orange peel, if using, in a large saucepan until a small amount of mixture forms a soft ball when dropped into very cold water (236 degrees on a candy thermometer). Meanwhile, melt remaining 1 cup of sugar in a heavy skillet, stirring until it reaches brown caramel stage. When both mixtures are ready, carefully add the caramel to the first mixture with a long spoon. Test mixture for soft ball stage. If mixture has reached soft ball stage, remove from heat and cool to lukewarm. If mixture has not reached soft ball stage, cook until it reaches 236 on candy thermometer.

Add vanilla, pecans and salt, and beat until stiff and creamy. Drop mixture by spoonfuls onto a greased cookie sheet. Let cool before removing from sheet.

Makes 20 three inch pralines.

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