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Grease a 9 x 13-inch baking pan, set aside.
In the top of a double boiler, heat the evaporated milk.
In a deep, heavy sauce pan, melt the 1 cup sugar.
When sugar is a rich brown color, slowly stir in the hot orange juice and orange zest.
Add the hot evaporated milk and stir in the 2 cups sugar and pinch of salt.
Stir until sugar is completely dissolved.
Cook syrup slowly to soft ball stage, 238 F on a candy thermometer.
Remove from heat and add butter; pour immediately into the bowl of an electric mixer and beat at high speed for 2 minutes.
Stir in nuts and pour into prepared baking pan.
When cool, cut into 1" squares.