3 cups sugar
1 cup dairy sour cream
1/8 tsp. baking soda
4 tbsp. dark corn syrup (Karo)
6 tbsp. cocoa
1/8 tsp. salt
1 tsp. vanilla
1 cup nuts

Combine all ingredients except vanilla and nuts in a saucepan. Cook with a minimum of stirring until mixture reaches the soft ball stage (234-240°F on candy thermometer).

Dissolve sugar crystals on side of pan by placing cover on mixture during first few minutes of cooking.

Let mixture cool. When bottom of pan feels cool to the touch, add vanilla and begin beating. When mixture begins to lose gloss, add chopped nuts and continue to beat until mixture begins to set.

Pour into buttered pan. Cut into squares.

Cooks Note: Use of a candy thermometer is recommended.