4 c. sugar
1 c. sour cream
2/3 c. white corn syrup
4 tbsp. butter
1/2 tsp. salt
2 tsp. vanilla
2/3 c. peanut butter
2 c. chopped nuts

Combine first 5 ingredients in heavy pan and bring very slowly to boil, stirring until all sugar is melted. Cover and boil without stirring for 3 minutes so all sugar crystals are dissolved. Uncover and boil on medium heat to 240 degrees. Remove from heat and let stand 15 minutes. Do Not Stir.

Add vanilla and beat until mixture begins to lose its gloss. Add peanut butter and continue beating. Add nuts. Entire beating time takes 8 to 10 minutes. Pour into olbong pan. This candy hardens as it sets but is always cream and will keep well for weeks in a container in the refrigerator.