2 cups sugar
2 tbsp. Karo syrup
2 tbsp. butter
1 cup dairy sour cream
1 tsp. vanilla
1/2 cup nuts, chopped

Mix sugar, syrup, butter and sour cream. Cook over medium or low heat until soft ball stage (234°F to 240°F). Remove from heat and add vanilla and nuts. Cool to room temperature.

Beat by hand until thick. Pour all at once onto a buttered platter. Top will be glossy and uneven. Cut when firm.

Note: A candy thermometer is recommended.