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Ingredients
- 1/2 c. sour cream
- 1 1/2 c. sugar
- 1 1/2 tsp. vanilla
- 1/2 tsp. salt
- 2 to 2 1/2 c. pecan halves
Method
- In a heavy medium saucepan, mix sour cream, sugar and salt. Heat to 225° on candy thermometer, stirring constantly. Remove from heat.
- Add vanilla and nuts.
- Stir rapidly until mixture has coated nuts and sugared.
- Spread on tray, separate nuts and cool. Store in tightly covered container.