2 oranges 1 ⅓ cup sugar ⅓ cup water 1 teaspoon cayenne or 2 sprigs fresh rosemary
How to avoid gritty candy:
When melting and cooking sugar, take care when stirring not to splash the mixture onto the sides of the pan. Sugar crystals can form on the sides of the pan, then fall into the mixture and cause the sugar to recrystallize in the candy, giving it a gritty, sugary texture. If sugar does splash up the sides of the pan, “wash” it off by lightly brushing the sides, as the mixture cooks, with a pastry brush dipped in water.
Toffee Sticks:
Layer two 12x12-inch squares of heavy duty foil. Pinch up foil about every 1-1/2 inches to form raised edges, making four long troughs to pour the toffee into. Fold up edges and ends. Place on a rimmed baking pan. Divide 1/3 cup cashews and 1/3 cup walnuts among the 4 troughs. Pour in the toffee; sprinkle with remaining nuts and the candied peel. Let stand as directed in the main recipe, then peel back the foil to pull up the toffee sticks.
