Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Brazil Nut | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup dried preserved pineapple
- 1/2 cup halved candied cherries
- 1-1/2 cups halved Brazil nuts
- 1-1/2 cups broken walnuts
- 2 cups pecan halves
- 3 cups granulated sugar
- 1-1/2 cup light cream
- 1 cup white corn syrup
- 1-teaspoon salt
- 2 teaspoons vanilla extract
Directions
Grease two 9x9x2 inch pans. Combine first 5 ingredients. Combine sugar with
next three ingredients in 3-quart saucepan and heat over low heat until
sugar is dissolved (stir mixture). Cover pan and bring mixture to boil; boil
1 minute, or until all sugar crystals on side of pan have melted. Remove
cover. (If using candy thermometer, set in place.) Continue gentle cooking,
stirring occasionally, until mixture reaches 236 degrees or until a little
mixture in cold water forms softball. Remove from heat; add vanilla, then,
with electric mixer set at medium speed, or with spoon, beat until mixture
is creamy and begins to hold shape. Thoroughly mix in fruits. Press into pan
and chill until firm enough to cut.
Makes about 4 pounds.
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