Place 1 c sugar in a heavy frying pan and stir with a wooden spoon over medium heat until sugar is melted and caramelized to a golden brown color. Add water and stir until sugar completely redissolves. Add remaining 2 cups sugar, evaporated milk and the salt. Place over low heat and stir until mixture begins to boil. Cook, stirring frequently, until it reaches 236 degrees on a candy thermometer. Remove from heat; cool to lukewarm, without stirring. Add orange peel and nuts. Beat until the candy loses its gloss and will hold its shape when dropped from a spoon. Pour into lightly buttered 8 inch square pan and cool until set. Cut into squares before candy becomes too firm. Per serving: 214 cal; 2 g pro; 41 g carb; 5 g fat (1 sat; 1 monounsat; 3 polyunsat); 5 mg chol; 51 mg sod; 24 percent calories from fat.