Place sugar, half-and-half, salt and Karo syrup in saucepan and stir constantly
until mixture boils. Add orange juice slowly and continue cooking until mixture
reaches soft ball stage (240 degrees F on candy thermometer). Add orange rind and
cook until it again reaches 240 degrees F.
Add butter, vanilla extract and food coloring. Cool. Beat until mixture holds
its shape. Add pecans. Drop on wax paper.