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Total Time
25mins
Prep 10 mins
Cook 15 mins

Ingredients Nutrition

Directions

  1. Butter an 8-inch square pan.
  2. Mix sugar, pineapple and cream.
  3. Stir over low heat to dissolve sugar.
  4. Bring to a boil; cook over medium heat, stirring and washing down crystals from pan sides until candy thermometer reaches 238 F or until mixture forms a soft ball in cold water.
  5. Remove from heat; cool to lukewarm.
  6. Add butter, then beat until mixture loses its gloss.
  7. Quickly stir in nuts.
  8. Spread into prepared pan; cool and cut in 1 1/2-inch squares.