INGREDIENTS

INSTRUCTIONS

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.  Recipe By     : Jo Anne
Merrill  From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Mon, 21 Mar 94
16:05:59  Est  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 214
Calories From Fat: 68
Total Fat: 7.9g
Cholesterol: 13.6mg
Sodium: 15.4mg
Potassium: 47.9mg
Carbohydrates: 36.9g
Fiber: <1g
Sugar: 35.9g
Protein: <1g