2 cups sugar
1/2 cup crushed pineapple, drained
1/2 cup thin cream
1 tbsp. butter
1/2 cup chopped pecans

Mix all ingredients except pecans. Cook to soft ball stage (234-240°F on candy thermometer); cool.

Beat until creamy, adding nuts.

Cooks Note: Use of a candy thermometer is recommended.

Variation: Tint a very light green, if desired.