2 c. sugar
1 c. brown sugar
1/2 c. light cream
1 (#2) can crushed pineapple, drained
2 tsp. butter
1/2 tsp. ginger
2 tsp. vanilla
1 c. chopped walnuts

Combine sugar, cream, and pineapple; cook, stirring occasionally to soft ball stage or 236 degrees. Remove from heat; add butter, ginger, and vanilla. Cool to room temperature, stirring until luke warm. Beat until mixture loses its gloss; add nuts.

Pour into buttered 8x8x2 pan. Cool; score candy in squares. Press walnut half on each. Finish cutting when set firm.