3 cups brown sugar, packed
1 8-ounce can crushed pineapple
2 cups English walnuts, coarsely chopped
❧ Stir sugar and pineapple together in medium saucepan over medium high heat.
❧ Cook to the firm end of soft ball stage, 240° on candy thermometer.
❧ Cool pan in water bath, beating while it cools.
❧ When mixture has mostly cooled, add walnuts and continue beating until it starts to thicken, then quickly spread into buttered 8x8x2 pan.
❧ Let set until fully cooled, then cut into 1-inch squares.