Try this PINEAPPLE CANDY recipe, or contribute your own.
Suggest a better descriptionLine a large jelly roll pan with a Silpat baking liner or parchment paper. Place white sugar, brown sugar, heavy cream, and pineapple (with juice) in a heavy saucepan. Stir and bring to a gentle boil. Cook, without stirring, until the temperature reaches 242°F. on a candy thermometer. Remove from heat. Stir in butter, vanilla, and pecans. Stir to combine, then beat until creamy, thick, and light in color. Drop by the teaspoonful on to the prepared pan. Let cool to harden.
If the mixture becomes too thick to drop onto the pan, add a teaspoon of very hot water, beating well after the addition.
Yield: about 1/2 pound pineapple candies.
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Serving Size: 1 Recipe (773g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2409 | ||
Calories from Fat: 558 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62g | 83 % | |
Saturated Fat 17.5g | 88 % | |
Monounsaturated Fat 28.4g | ||
Polyunsanturated Fat 12.7g | ||
Cholesterol 71.3mg | 22 % | |
Sodium 157.3mg | 5 % | |
Potassium 799.7mg | 21 % | |
Total Carbohydrate 478.4g | 141 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 470g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2409
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