4 cups granulated sugar
1 (14 ounce) can crushed pineapple, well drained
1 cup heavy cream
2 tablespoons butter
1 cup chopped macadamia nuts
Butter an 8-inch square pan.
Mix sugar, pineapple and cream. Stir over low heat to dissolve sugar. Bring to a boil; cook over medium heat, stirring and washing down crystals from pan sides until candy thermometer reaches 238 degrees F or until mixture forms a soft ball in cold water.
Remove from heat; cool to lukewarm. Add butter, then beat until mixture loses its gloss. Quickly stir in nuts. Spread into prepared pan; cool and cut in 1 1/2-inch squares.
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