2 c. sugar
1/2 c. sour cream
1/3 c. white Karo
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla
1/4 c. chopped candied cherries
1 c. chopped nuts

Combine sugar, sour cream, syrup, butter and salt in heavy saucepan. Bring to a boil over low heat stirring until sugar dissolves. Boil without stirring over medium heat to 236 degrees (soft ball stage). Remove from heat, let set 15 minutes or until mixture starts to lose gloss. Stir in cherries and nuts. Pour quickly into buttered pan. (At Christmas a couple of slices of candied green pineapple add with cherries and nuts make festive decor.