2 cups sugar
2 tbsp. light corn syrup (Karo)
2 tbsp. butter
3/4 cup dairy sour cream
1 tsp. vanilla
1/2 cup black walnuts

Mix sugar, corn syrup, butter and dairy sour cream together thoroughly. Cook over medium or low heat until it reaches the soft ball stage (234-240°F on candy thermometer).

Cool; add vanilla and walnuts. Cool to room temperature.

Beat until thick; pour all at once onto buttered platter. Do not spread. Top will be glossy and uneven.

Cut into 3/4-inch squares when firm.

Cooks Note: Use of a candy thermometer is recommended.