1 c Pecans; chopped
14 oz Crushed pineapple; drained
4 c Sugar
1 c Heavy cream
2 tb Margarine
2 ts Vanilla extract
Recipe by: Jo Anne Merrill Preparation Time: 0:35 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 degree on a candy thermometer,(soft ball
stage.) DO NOT scrape bottom and side of pan, this will stick a little;
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 NO 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.
