2 c. white sugar
1/2 tsp. salt
1 c. sour cream
2 tbsp. butter
1/2 c. nuts, chopped

Combine sugar, salt and sour cream. Cook, stirring occasionally, to soft ball stage (236 degrees). Add butter. Cool at room temperature, without stirring, until lukewarm (110 degrees). Beat until mixture loses gloss. Add nuts. Spread in buttered 8 x 8 x 2-inch pan. When firm, cut into squares.