2 c. granulated sugar
1/2 c. sour cream
1/3 c. white corn syrup
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla, rum or brandy extract
1 c. chopped nuts, optional

Combine first 5 ingredients in saucepan. Bring to boil slowly, stirring until sugar dissolves. Boil without stirring over medium heat to 236 degrees on candy thermometer or until a soft ball forms in cold water.