1 1/2 c. sugar
1/2 c. sour cream
2 tbsp. butter
1 tsp. vanilla
1 tsp. cinnamon
2 1/2 c. chopped nuts

Mix sugar, sour cream and butter in a heavy saucepan and bring to a boil. Cook over low heat to soft ball stage, 238 degrees on candy thermometer, stirring often. Cool. Add the vanilla and cinnamon and stir in nuts. Drop from spoon onto buttered foil.