2 c. sugar
1/3 c. light corn syrup
2 tbsp. butter
1/2 c. sour cream
Pinch of salt
2 tsp. vanilla extract
1 c. chopped nuts

Combine sugar, corn syrup, butter, sour cream and salt in saucepan. Cook over low heat until sugar is completely dissolved, stirring constantly. Cook, covered over medium heat for 3 minutes or until steam washes sugar crystals from side of pan. Cook, uncovered over medium heat to 230 degrees on candy thermometer, soft ball stage; do not stir. Remove from heat. Let stand for 15 minutes. Add vanilla and pecans; beat until mixture thickens and loses its luster. Pour into buttered dish. Cool. Cut into squares. Yield: 24 squares.