4 cups granulated sugar 1 (14 ounce) can crushed pineapple, well drained 1 cup heavy cream 2 tablespoons butter 1 cup chopped macadamia nuts
Butter an 8-inch square pan.
Mix sugar, pineapple and cream. Stir over low heat to dissolve sugar. Bring to a boil; cook over medium heat, stirring and washing down crystals from pan sides until candy thermometer reaches 238 degrees F or until mixture forms a soft ball in cold water.
Remove from heat; cool to lukewarm. Add butter, then beat until mixture loses its gloss. Quickly stir in nuts. Spread into prepared pan; cool and cut into 1 1/2-inch squares.
