This week I headed to Scott once again to take pictures of the few historic plantation homes that are remaining and other old buildings in the area but instead of just staying in the car I went in to the Plantation Agriculture Museum State Park to see if they just happened to have a book on Scott history. No luck finding a book but I had a great talk with Linda Goza, the Superintendent of the museum.
One story she told me about was Lillian Walker Scott (yes, THAT Scott family that the town is named for) and her orange pecan candy that she made and sold to help save the Elmhurst Plantation after the severe flooding of 1927. She even sold them as far away as New York. Well of course my foodie heart wondered how yummy those pecans must have been. I mean orange and pecans …. how could it go wrong? The Californian in me still craves fresh oranges and the Arkansan in me LOVES pecans. I’ve never even heard of orange pecans but make the spicy cinnamon ones all the time so I set out to find the recipe. It didn’t take very long, back in December 2016, the Arkansas Times ran a bunch of old recipes and Lillian’s Orange Pecans was one of the recipes featured.
I made them this afternoon and they are wonderful! So much better than the cinnamon ones. Even Mr. Picky (my son Sean) liked them and he rarely eats nuts! I tell you though, if you’re diabetic, watch out!
Lillian’s Orange Pecans
1 1/2 cups sugar
1/2 cup orange juice
3 cups pecans
Bring the sugar and juice up to a boil in a medium saucepan over medium and heat until 238°F (soft ball stage). Stir in nuts and the zest from one orange. Pour onto a cookie sheet covered in wax paper and spread nuts to cool. Once they’re cold off a bit you can break them apart. Or if you want to get real fancy and waste a bunch of time – take them out of the pan and place on wax paper covered cookie sheet one at a time. They will look better but the taste is the same either way!