2 1/2 c. pecan halves
1 c. brown sugar
1/2 c. granulated sugar
1/2 c. sour cream
1 tsp. vanilla

Butter sides of heavy 1 quart saucepan. Stir until sugars and sour cream melts to soft ball stage, 236 degrees. Add 1 teaspoon vanilla and bat until mixture begins to thicken. Add 2 1/2 cups pecan halves. Stir until all are coated. Turn out on greased platter or foil lined cookie sheet. Makes 1 pound. Break into individual pieces.