2 c. granulated sugar
1 c. sour cream
3 c. walnuts
1 tbsp. fresh grated orange peel

Butter a baking sheet, set aside. Mix sugar and sour cream in a large heavy skillet. Bring to a boil over moderately high heat, stirring frequently. Add nuts and orange peel. Cook about 5 minutes over moderate heat stirring constantly, until mixture registers 234°F or to a soft ball stage (small amount dropped in cold water forms a soft ball). Remove from heat, stir until syrup becomes creamy and loses gloss. Turn out on prepared cookie sheet and separate walnuts with fork. Cool. When cold, store in an air tight container.

Makes 1 1/2 lb.