1 c. evaporated milk
3 c. sugar
2 tbsp. butter
1 c. crushed pineapple, well drained (sm. can)
2 tsp. lemon juice

Combine milk, sugar and butter. Heat slowly to boiling. Add pineapple; cook over medium heat to 235 degrees on candy thermometer or to soft-ball stage. Stir constantly to prevent burning. Cool, add lemon juice. Beat until candy loses gloss. Pour in buttered pan. Top with pecan halves if desired.