3 c. sugar
1 1/2 c. light cream (half & half)
1 c. white corn syrup
1 tsp. salt
2 tsp. vanilla

Put first 4 ingredients in 3 quart saucepan. Cook over low heat until sugar dissolves. Cover pan and bring to a boil. Boil 1 minute or until crystals dissolve. Put candy thermometer in place. Bring to 236 degrees or soft ball stage. Add vanilla. With electric mixer beat at medium speed until creamy and mixture holds shape. Then add:

1 c. candied pineapple chunks
1 c. candied cherries (quartered)
1 1/2 c. chopped Brazil nuts
1 1/2 c. chopped walnuts
2 c. chopped pecans

Mix well and pour into 2 pans, size 9 x 9 x 2, that have been well greased. Makes about 4 pounds.

HINT: For 1 cup half & half, you can substitute 7/8 cup milk plus 1/2 teaspoon butter OR 1/2 cup coffee creamer and 1/2 cup milk.