4 cups granulated sugar
1 (14 ounce) can crushed pineapple, drained*
1 cup heavy cream
2 tablespoons margarine
2 teaspoons vanilla extract
1 cup pecans, coarsely chopped
Combine the sugar, drained pineapple, 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 F 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.
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.
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.
Immediately pour into 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. Let cool completely, then cut into small pieces for serving.
*Invert can or pineapple over a sieve placed in bowl to drain pineapple thoroughly.
Yield: About twenty-four 1 1/2-inch squares