Mix sugar, pineapple an cream. Stir over low heat to dissolve sugar. Bring to a boil; cook over med heat stirring and washing down crystals from pan sides until candy thermometer reaches 238 degrees or until mixture forms a soft ball incold water. Remove from heat, cool to luke warm, add butter then beat until misture loses its gloss. Quickly add nuts and stir in together with ginger. Spread into a buttered 8 inch pan; cool and cut in 1 1/2 inch squares. Recipe from Minneapolis Star & Tribune about 20 years ago. Posted to Bakery-Shoppe Digest V1 #226 by email@example.com (Marilyn Garcia) on Sep 09, 1997
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|Serving Size: 1 Serving (2679g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1507 (14%)|
|Amt Per Serving||% DV|
|Total Fat 167.5g||223 %|
|Saturated Fat 57.8g||289 %|
|Monounsaturated Fat 96.9g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 224mg||69 %|
|Sodium 213.9mg||7 %|
|Potassium 623.2mg||16 %|
|Total Carbohydrate 2420.5g||712 %|
|Dietary Fiber 10.6g||42 %|
|Sugars, other 2410g|
|Protein 13g||19 %|
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Calories per serving: 10850
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