1 c Pecans — chopped
14 oz Crushed pineapple —
Drained
4 c Sugar
1 c Heavy cream
2 tb Margarine
2 ts Vanilla extract
1. Use a 14-ounce can of crushed pineapple. Invert over a sieve placed in
bowl to drain pineapple thoroughly. 2. Chop the pecans coarsely. 3. Combine
the drained pineapple, sugar and cream in a heavy saucepan. Stir over low
heat until sugar is dissolved. Increase heat and bring mixture to boiling.
Cook, stirring occasionally to prevent scorching. Continue until mixture
reaches 234 degrees on a candy thermometer (soft ball stage). This will
stick a little but DO NOT scrape bottom and sides of pan; brushing down
side of pan occasionally will help. 4. Remove from heat and let cool just
until cool enough that you can touch pan without being burned. DO NOT stir
or disturb mixture in any way while this is cooling. 5. Add the margarine
(or butter) and the vanilla extract. Beat vigorously until the candy loses
its gloss. Stir in the pecans using as little mixing as possible. 6.
Immediately pour into 8 x 8-inch pan that has been greased with margarine.
Do not scrape the bottom or sides of pan as you are putting the mixture
into dish. 7. Let cool completely, then cut into small pieces for serving.
Yield: About twenty-four 1-1/2 inch squares.
Yields
24 Servings