100 g pine nuts
200 g granulated sugar
25 g orange peel finely chopped
rice paper

Dry out the pine nuts pacing them in the oven at mark 3, for a few minutes.
Place the sugar in a small saucepan with 3-4 tablespoons of water and cook on a low heat until the sugar is dissolved.
As soon as the water has evaporated and the soft crack stage is reached – when a little is dropped into cold water, the syrup separates into threads which are hard but not brittle, remove the pan from the heat and stir vigorously with a wooden spoon until the mixture turns opaque. This means that the sugar has re-crystallized. Add the pine nuts and the orange peel.
Mix well and drop small heaps of the mixture on the rice paper which can be trimmed neatly one the candy mixture has cooled and set.
These candies can keep for a long time in a tightly sealed jar or tin, provided they are not exposed to moisture.