2 1/2 c. sugar
1 c. milk
2/3 c. white Karo syrup
2 c. raw peanuts
2 tbsp. butter
1 tsp. vanilla
A bit of red food color

Combine all ingredients, except butter and vanilla. Cook slowly to 240 degrees on candy thermometer or fine ball stage. Remove from heat. Add butter and vanilla. Beat until thickened. Drop by spoon on waxed paper.

SOUR CREAM:

1 1/3 c. non-fat dry milk
2 tsp. vinegar
1/2 c. water

Mix ingredients. Beat well. Refrigerate 2 hours. This makes a perfect sour cream that can be used in any recipe calling for sour cream.

Sour Cream recipe from Flossie Heard of Seagoville, Texas.