1 cup granulated white sugar
1/2 cup packed brown sugar
1/4 cup heavy cream
1 can (8 ounces) crushed pineapple, undrained
1 Tablespoon butter
1 teaspoon pure vanilla extract
1/2 cup chopped pecans

Line a large jelly roll pan with a Silpat baking liner or parchment paper. Place white sugar, brown sugar, heavy cream, and pineapple (with juice) in a heavy saucepan. Stir and bring to a gentle boil. Cook, without stirring, until the temperature reaches 242°F. on a candy thermometer.

Remove from heat. Stir in butter, vanilla, and pecans. Stir to combine, then beat until creamy, thick, and light in color. Drop by the teaspoonful on to the prepared pan. Let cool to harden.

If the mixture becomes too thick to drop onto the pan, add a teaspoon of very hot water, beating well after the addition.

Yield: about 1/2 pound pineapple candies.

Submitted by: Pineapple India