1 1/2 c. sugar
1/2 c. sour cream (or yogurt)
13 oz. walnuts

In large saucepan, combine sugar and sour cream. Bring to a boil, stirring constantly. Boil until reaches soft-ball stage (223 degrees). Add nuts and stir for 4 to 5 minutes to coat nuts completely. Spread out on waxed paper and let cool and harden. Break up into individual nutmeats and store in air tight container (Tupperware).