Mix sugar, pineapple an cream. Stir over low heat to dissolve sugar. Bring to a boil; cook over med heat stirring and washing down crystals from pan sides until candy thermometer reaches 238 degrees or until mixture forms a soft ball incold water. Remove from heat, cool to luke warm, add butter then beat until misture loses its gloss. Quickly add nuts and stir in together with ginger. Spread into a buttered 8 inch pan; cool and cut in 1 1/2 inch squares.

Recipe from Minneapolis Star & Tribune about 20 years ago.