1/2 cup dairy sour cream
1 1/2 cups sugar
1 1/2 tsp. vanilla
1 (13 oz.) pkg. walnuts

Mix dairy sour cream and sugar. Heat to 223°F on candy thermometer, stirring constantly. Add vanilla and walnuts. Stir rapidly until mixture has coated nuts and sugared.

Spread on tray and separate nuts. Cool thoroughly.

Store in an airtight container. Will keep three to four months.

Cooks Note: Use of a candy thermometer is recommended.