2 c. sugar
2 tbsp. butter
1/4 tsp. salt
1/4 c. candied cherries, chopped
1/2 c. sour cream
1/3 c. light corn syrup
2 tsp. vanilla
1 c. chopped pecans

Combine sugar, sour cream, salt, butter and syrup in a saucepan. Over medium heat bring to a boil. Stir until sugar dissolves. Boil without stirring until it reaches 236 degrees on candy thermometer or soft ball stage. Remove from heat and stir until it loses its gloss. Add pecans and cherries and pour into greased pan and cut when cooled.