1/2 pound Brazil nuts, halved
1/2 pound pecan halves
1/2 pound walnuts, coarsely chopped
1/2 pound candied cherries, halved
1/2 pound candied pineapple, cut into 1/2-inch pieces
3 cups sugar
1 cup light corn syrup
1-1/2 cups light cream
1-1/2 teaspoons vanilla

Day before line 9-inch loaf pan with waxed paper.

Combine Brazil nuts, pecans, walnuts cherries and pineapple.

In saucepan combine sugar, corn syrup and cream; bring to boil, stirring constantly. Cook over medium heat to soft-ball stage (236°F. on candy thermometer).

Remove from heat; beat until syrup begins to thicken and change color. Stir in vanilla; beat until creamy. At once stir in fruits and nuts; mix well.

Pack mixture into pan. Refrigerate for 24 hours.

Next day, remove from pan; cut into 1-inch slices; cut slices into finger-thick strips. Store in refrigerator, where they will keep for months.

Makes about 48.

Submitted by: KATHY