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.