1 c. walnuts
1/4 c. butter
1 c. brown sugar, packed
1 c. sugar
1/4 tsp. salt
3/4 c. sour cream
1 tsp. vanilla

Chop 1/2 cup of the walnuts to medium sized pieces. Chop the remaining walnuts into fine pieces for coating fudge balls. Melt butter in heavy 2-quart pan. Add sugars, salt, and sour cream. Cook over low heat, stirring until sugars dissolve. Cover; boil slowly for 5 minutes. Uncover; cook rapidly without stirring to 236 degrees (soft ball). Remove from heat; cool to lukewarm. Add vanilla; beat until mixture is creamy and begins to hold its shape. Stir in medium walnut pieces. Drop by rounded teaspoons onto waxed paper. Roll in finely chopped nuts. Let stand until firm. 24 balls.