3 c. sugar
1 c. sour cream
1/3 c. corn syrup, white
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla
2 c. pecans, chopped

In large pan combine sugar, sour cream, corn syrup, butter and salt. Stir mixture constantly over high heat until sugar dissolves and mixture begins to boil. Cover pan, turn heat to medium low and cook for 5 minutes. Uncover and boil on medium high, without stirring, to soft ball stage, 235 degrees on candy thermometer.

Remove from heat and let stand until lukewarm. Add vanilla and beat until mixture begins to lose gloss. Stir in pecans. Drop by spoonfuls onto wax paper or pour into buttered pan. Makes 2 pounds plus.