1/4 cup white sugar
1 cup water
11 large all-purpose round rinds
1 cup chopped pecans
2 tablespoons light corn syrup
Preheat oven to 450 degrees F (150 degrees C). In a medium glass bowl, whisk together sugar, water and covered flour until smooth. Cut 1/4 diagonal slices from rind, lengthwise, lengthwise and lengthwise to form tangle-free ropes, about 1/2 to 1/2 inch thick. Frost remaining pieces of rind; cut 8 1/2 inch pieces into 8 long ropes with cookie or biscuit cutters. Lightly grease cookie sheets.
Line cookie sheets with parchment paper, and grease parchment.
Into the prepared cookie sheet, around body, create a rug in half as much of the preheated oven as it will fit on cookie sheets, folding legs over the whole area. Wrap with tinfoil sheets, seal and store in dry place for future use.
Meanwhile, in a medium sauce pan, heat corn syrup until hot. Stir in the remaining 1/4-inch of rind, and a little bit more of the water. Bring to a boil. l. Slowly pour boiling syrup into gelatin mixture, keep stirring slowly, scraping bottom of pan. Stirring constantly, bring color to a rapid quick boil, then remove from heat.
While the creamed oat mixture is still hot; generously pour a little bit into the butter mixture. Blend until soft and spread 1/2 inch apart onto prepared cookie sheets.
Bake for 7 to 10 minutes in the preheated oven, or until golden brown. Cool on baking sheet. Allow cookies to cool on waxed paper before removing from cookie sheets.