2 c. white sugar
Pinch of salt
1/2 c. sour cream
1 tsp. vanilla
4 c. walnuts

Mix together, except walnuts. Cook on low fire to soft ball stage (236 degrees on candy thermometer). Pour out on cookie sheet. (I measure out the nuts and add them until all syrup is gone so they are not so heavily coated.) This recipe will coat 5 1/2 to 6 cups of nuts. They keep in freezer.