1 1/2 c. granulated sugar
1/2 c. dairy sour cream
1 1/2 tsp. vanilla extract
3 c. nuts - walnut or pecan halves or whole almonds or combination

Cover a 10x15 inch pan with waxed paper.

Combine the sugar and sour cream in a two quart saucepan. Cook, stirring over medium heat until the sugar is dissolved. Position candy thermometer, so that sensor is well into candy mixture. Continue cooking, without stirring, until mixture reaches soft ball stage, 234 to 240 degrees. Stay nearby, because temperature rises rapidly once it reaches 220 degrees.

The minute soft ball stage is reached, remove pan from heat. Working quickly, stir in vanilla and nuts. Stir just until mixture looks cloudy. Turn candy out onto waxed paper and separate the nuts, using two forks.

Makes 3 cups.