"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1/2 c. dairy sour cream 1 1/2 c. sugar 1 1/2 t. vanilla 12 oz. nuts
In a saucepan combine sour cream and sugar. Cook on medium heat until mixture begins to bubble (223º) Stirring constantly. Remove from heat, add vanilla and nuts. Cool slightly, stirring rapidly until mixture has sugared and coated the nuts. Spread on tray, separate nuts. Cool thoroughly. Store in airtight container. May be frozen.
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