2 1/2 c. pecans
Vanilla extract (few drops)
1/2 c. white sugar
1 c. brown sugar
1/2 c. sour cream

Mix sugars and sour cream into cooking pan while still cold and stir until well mixed.

Next, put candy thermometer into position by clipping onto side of pan. Light moderate flame under pan and stir mix until it starts to boil fully; then lower the fire somewhat - just enough to keep mix boiling, all the while stirring to keep mix from scorching on the bottom of pan. Keep a watch on the thermometer until it barely reaches the SOFT BALL level. Take off the fire at once and let cool about a minute and a half, gently stirring with large spoon. Add just a few drops of vanilla extract and stir about another minute. Add the pecans at about a cup at a time and begin spooning out onto wax paper or buttered cookie pan. Put candy in safe place and let set a few hours.