1/4 cup (1/2 stick) butter
1 cup brown sugar
1 cup granulated sugar
3/4 cup dairy sour cream
1 tsp. vanilla
1/2 cup chopped nuts

Melt butter in heavy saucepan; add brown sugar and heat. Add granulated sugar and dairy sour cream.

Cook, stirring until sugar dissolves, to soft ball stage (234-240°F on candy thermometer).

Cool to room temperature without stirring.

Beat until mixture holds its shape; add nuts and vanilla. Spread in greased pan.

Cool and cut into squares.

Cooks Note: Use of a candy thermometer is recommended.