2 cups citrus peel (oranges or grapefruit)
1 cup sugar
Finely chopped nuts (if desired)
Using a small sharp knife, score peel in quarters or eighths. Remove peel. Cut in strips if desired. Peel can also be removed with a vegetable peeler.
When you have 2 cups peel, put peel in saucepan, cover with cold water and bring to boil. Reduce heat and simmer 8 minutes. Drain; repeat cooking twice. Wash saucepan.
Bring 1 cup sugar and ½ cup water to boil in pan, stirring twice. When sugar is dissolved, add peel. Simmer over low heat 15 minutes or until syrup is absorbed.
Using tongs, remove peel to a rack, or roll first in sugar or nuts. Let dry on a wire rack at least 4 hours or overnight. Store airtight; peel (without nuts) keeps indefinitely in a cool place.