1/4 c. butter
1 c. sugar
1 tsp. vanilla
1 c. brown sugar
3/4 c. sour cream
1/2 c. chopped pecans or walnuts

Melt butter in a heavy saucepan. Add brown sugar and heat until boiling. Add sugar and sour cream. Cook over medium heat until sugar dissolves, then heat slightly higher than 236 degrees on candy thermometer. Without stirring cool at room temperature to lukewarm. Beat until mixture holds its shape and loses its gloss. Quickly add vanilla and nuts. Spread immediately into a 8 inch square pan. Cool and cut into squares.