HOLIDAY DELIGHT CANDY (Peggy Morrison)

3 c. sugar
1 c. white corn syrup
1 1/2 c. half & half
1/4 t. salt
1 1/2 t. vanilla
1/4 lb. Brazil nuts, cut in thirds
1/4 lb. pecan halves
1/4 lb. broken walnuts
1/4 lb. candied cherries, cut in half
1/4 lb. candied pineapple, cut into small pieces

Combine sugar, syrup, half & half and salt in a heavy saucepan and boil to the "softball stage" (237°-240°). Remove from heat and beat immediately with a wooden spoon til mixture starts to thicken. Add vanilla and mix. Add remaining ingredients and mix. Spread evenly in a well greased (9x13 inch) metal pan and cool. Cut into bite-sized squares. Store in a tightly covered container.

December, 2004, Menu Minder