2 c. sugar
1/2 c. sour cream
1/3 c. white Karo
2 tbsp. butter
1/4 tsp. salt
2 tsp. clear vanilla
1/4 c. quartered candied red cherries
1 c. pecans, chopped

Combine the first 5 ingredients in heavy saucepan. Bring to a boil over low heat, stirring until sugar dissolves. Boil without stirring until sugar dissolves. Boil without stirring to 238 degrees on candy thermometer or forms soft ball when dropped in cold water. Remove from heat and let stand about 15 minutes. Do not stir while standing. Add flavoring and beat until it loses its gloss. Stir in cherries and nuts. Pour into buttered 8 x 8 inch pan. Let sit until firm and cut into bars.