1 cup chopped cashews
1 (25 ounce) can crushed pineapple with juice
1/4 cup unsalted butter
2 tablespoons peanut oil
1 lemon, juiced
In a small mixing bowl combine cashews and pineapple in a small bowl. Mix to coat and then cut in butter with a pastry blender until crust forms.
In a large glass or metal mixing bowl beat margarine or butter with an electric mixer at medium speed until mixed. Gradually beat in pineapple juice. Fold lemon juice into pineapple mixture. Serve rolled or chilled in candy biscuits. Store in refrigerator.
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