Orange Surejell Candies

Mix pectin, water, and soda in a 2-quart saucepan. Mixture will be foamy. Mix sugar and corn syrup in another 2-quart saucepan. Place both pans on high heat at the same time. Cook both mixtures, stirring simultaneously, about 4 minutes or until foam has thinned from pectin mixture and sugar mixture is boiling rapidly. Pour pectin mixture in a slow steady stream into boiling sugar mixture, stirring constantly. Continue boiliing 1 minute longer. Remove from heat. Stir in extract and food coloring. Add nuts, pour immediately into a greased 9x5 loaf pan. Let stand at room temp 3 hours or overnight until candy is cool and firm. Invert onto wax paper which has been sprinkled with sugar. Cut candy into 3/4 inch squares with knife which has been dipped in warm water. Roll in additional sugar to coat completely. Let stand on wire rack at room temperature overnight, uncovered, before packaging or storing. Dip or drizzle candies with melted chocolate, if desired. Makes about 60 pieces.