1. Butter a 15 1/2 x 10 1/2 x 1" jelly roll pan and set aside.

2. Place the sugar and orange juice in a 3 to 4 quart saucepan.

3. Bring the mixture to a boil over moderately high heat.

4. Insert a candy thermometer, add the vinegar, and boil syrup until it reaches 300 degrees on a candy thermometer, or until the syrup reaches the hard crack stage.

5. Stir to coat nuts evenly.

6. Press mixture into prepared pan, flattening with a spatula into a single layer.

7. Cool to room temperature.

8. Separate the nuts by breaking into pieces.

9. May be stored in airtight containers for several months.