Penoche

2 c brown sugar           Combine and boil to soft ball stage (or to
½ c cream                 238° on candy thermometer).  Cool to room
2 Tbsp butter             temperature.  Beat until creamy.
1/3 c coconut
1/3 c chopped dates     --Add and beat til misture holds its shape.
1/3 c chopped nuts        Pour into well greased pan and cut.