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.
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