1/2 cup sour cream 1 1/2 cups sugar 1 1/2 tsp. vanilla 12 oz. (about 3 cups) nut halves (walnuts or pecans)
Place sour cream and sugar in sauce pan and stir well. Cook to 223 degrees, stirring constantly. Add vanilla and nuts and stir rapidly with wooden spoon. Stir until all nuts are covered. Pour onto waxed paper and seperate into single nuts with two forks. Store in air tight container.
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