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.