2 c. sugar
1/2 c. sour cream
1/3 c. light corn syrup
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla extract
1/4 c. candied cherries, quartered
1 c. nuts, chopped

Combine sugar, sour cream, corn syrup, butter and salt in saucepan. Slowly bring to a boil, stirring until sugar dissolves. Without stirring, boil until candy thermometer registers 236 degrees (or until a small amount dropped in cold water forms a soft ball). Turn off heat and let stand 15 minutes (do not stir). Add vanilla. Beat until mixture begins to lose its gloss, about 8 minutes. Stir in cherries and nuts. Quickly pour into a buttered 9 inch square pan. Cool; cut into squares. Yield: 1 1/2 pounds.