One of my fondest holiday memories is of my mother making Pineapple Candy. Without a candy thermometer to ensure the mixture had boiled long enough, she would pace and mutter, repeatedly dipping out tiny portions to drop in cold water to see if it would hold a soft ball shape. I particularly remember that part because I happily retrieved the test portion. Yum! Somehow, despite all the drama, many a Christmas morning found us enjoying this delicious treat!
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.
Enjoy this and other down home recipes in my cookbook, Recipes of Trailside Cafe and Tea Room
Amazon page: http://www.amazon.com/dp/1492137405