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

Melt butter in heavy pan; add brown sugar and heat to boiling. Add white sugar and sour cream. Cook slowly to soft-ball stage (236°F on candy thermometer). Cool to room temperature without stirring. Beat until mixture holds its shape. Add vanilla and nuts. Pour quickly into buttered pan.