Pineapple Cream Candy ? 1 c sugar ? 1/2 c brown sugar ? 1/4 c heavy cream ? 1/2 c crushed pineapple, canned or fresh ? 1 T butter ? 3/4 c pecans ? 1 t lemon extract
Butter a cookie sheet. Combine sugars, cream and pineapple in a medium saucepan. Bring to a boil, then cook over med heat to 240. Wash down the sides of the pan several times with a pastry brush that has been dipped in cold water, to prevent crystalization.
Stir in butter, then remove from heat and transfer to a medium mixing bowl. Add nuts and lemon extract, and beat together. Continue to beat until mixture becomes smooth and creamy.
Drop by the spoonful onto prepared cookie sheet. Store at room temp in an airtight container. Jay