1 cup sugar
1/3 cup dairy sour cream
1 tsp. light corn syrup (Karo)
2 tbsp. butter
1 tsp. vanilla
2 cups nuts

Combine sugar, dairy sour cream and syrup in covered saucepan; boil to soft ball stage over low heat (234-240°F on candy thermometer).

Add butter and vanilla; cool to lukewarm.

Beat until mixture loses gloss. Add nuts quickly; stir until coated. Spread on foil.

Break apart when cool. Keeps well in tight container.

Cooks Note: Use of a candy thermometer is recommended.

Makes 16 servings.