1/2 c. sour cream
1 1/2 c. sugar
1 1/2 tsp. vanilla
12 oz. walnuts or pecans, shelled

Mix sour cream and sugar; heat to 223 degrees; stirring constantly. Add vanilla and nuts. Cool, stirring rapidly to coat nuts. Spread separately on buttered cookie sheet and cool thoroughly. Store in airtight container. Will keep for 3-4 months. Freezes well.