3 c Sugar

1 1/2 c Non-dairy liquid coffee

Cream 1 c Light corn syrup

1 t Salt

2 t Vanilla

2 c Candied pineapple and

Cherries 1 c Sliced almonds

1 1/2 c Broken pecan pieces

Combine sugar, cream, syrup, and salt in a heavy saucepan. Stir to dissolve sugar; cook to 236 degrees F.without stirring. Remove from heat. Add vanilla and beat with electric mixer until mixture is creamy and begins to hold its shape. Stir in pineapple, cherries, almonds, and pecans by hand. Press into two buttered 8-inch square pans and chill until firm enough to cut. Let stand in refrigerator 24 hours before serving. Makes about 80 pieces.