The sour cream gives this recipe a tangy flavor that’s not too sweet.
Yield: Makes approximately 1 pound.
- 1 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 2-1/2 cups whole pecans, almonds, or walnuts
Grease a cookie sheet. Combine sugars and sour cream and cook to the soft ball stage (when a bit of syrup dropped into a cup of cold water forms a soft ball). Add vanilla and beat until mixture begins to thicken. Add nutmeats and stir until well covered. Turn out onto greased cookie sheet and separate into individual pieces. Allow to cool, and store in covered tin.