Combine sugar, cream, syrup, and salt in a heavy saucepan. Stir to dissolve sugar; cook to 110ºC .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 20 cm square pans and chill until firm enough to cut. Let stand in refrigerator 24 hours before serving. Makes about 80 pieces.