2 cups granulated sugar 2 cups firmly packed brown sugar 1/2 cup pineapple juice 1 cup evaporated milk 1/2 cup chopped nuts
Put sugar, pineapple juice and milk in a saucepan. Clip a candy thermometer to the side of the saucepan. Cook until the soft-ball stage (236 degrees F).
Remove from heat and add chopped nuts. Cool to lukewarm and beat until creamy. Put into a flat, buttered pan. When cold, cut into squares.
