1/2 c. sour cream
1 1/2 tsp. vanilla
1 1/2 c. sugar
13 oz. pecan halves

Mix cream and sugar in saucepan. Heat to slow boil, stirring constantly. Add vanilla and nuts. Stir rapidly until mixture has coated nuts. Spread on tray and separate the nuts. Let cool completely. Store in a tightly covered container. These will keep several months. Walnuts may be substituted for pecans.