3 c. sugar
1 tbsp. light corn syrup
1/2 c. drained, crushed pineapple
1/2 c. heavy cream
2 tbsp. butter
1/2 tsp. vanilla
1 c. walnuts, chopped

Combine sugar, syrup, pineapple, cream in well buttered pan. Bring to boil over low heat, stirring constantly, continue cooking, stirring occasionally until candy reaches soft ball stage (236 degrees). Remove from heat, add butter. Do not stir. Cool to lukewarm. Add vanilla, beat until candy begins to thicken. Beat in nuts. Pour candy into buttered pan as candy firms it will lose slick look and become creamy. Cool and cut.