2 c. brown sugar, firmly packed
1 tbsp. corn syrup
1/8 tbsp. salt
1 c. milk
1 1/2 c. chopped nuts
1/4 c. each, chopped candied cherries and pineapple

Combine sugar, corn syrup, salt and milk in saucepan. Bring to boil and cook without stirring, until a small amount dropped in cold water forms a soft ball. 236 degrees on candy thermometer. Remove from heat and let stand until lukewarm. Then beat until thick and mixture looses its gloss. Add 1/2 cup nuts and fruits. Shape into a roll. Roll in remaining nuts; wrap in damp cloth.