2 c. sugar
1 c. brown sugar
1/2 c. light cream
1 (No. 2) can 20 oz. crushed pineapple, drained
2 tbsp. butter
1/2 tsp. ginger
2 tsp. vanilla
1 c. walnuts, broken

Combine the sugars, cream and pineapple. Cook stirring occasionally to softball stage 236 degrees. Remove from heat. Add butter and ginger and vanilla. Cool to room temperature stirring until lukewarm. Beat until mixture loses it's gloss. Add nuts. Pour into buttered 8 x 8 x 2 inch pan. Score candy in squares. Press walnut half in each. Finish cutting when firm.