1 c sugar
1 t cinnamon
1/8 t nutmeg
1/2 c orange juice
1 t oleo
1 t vanilla
2 c pecan halves

In medium saucepan cook sugar, cinnamon, nutmeg and orange juice to 236 degrees on cany thermometer (soft ball), stirring accasionally.        Remove from heat; stir in butter; Let stand 5 min. Stir in vanilla and pecans until mixture is thick. Turn out on waxed paper, separating nuts. Cool completely. Makes about 2 cups. Will keep in airtight container 1-2 months.