1 c. brown sugar
1 tsp. ginger
1/2 c. cream
1 c. pecan pieces
2 c. granulated sugar
1 c. crushed pineapple
2 tbsp. butter
2 tsp. vanilla

Cook sugars, ginger, pineapple and cream over low heat until sugars dissolve. Boil to soft ball stage (236 to 238). Remove from heat; cool to lukewarm. Add butter, nuts and vanilla; beat until creamy. Pour into buttered 8 inch square pan and mark in squares before cold. Makes 2 dozen pieces.