Yield
about 2 1/2 cups

How to Make It

Step 1

Combine sugar and sour cream in a Dutch oven; stir well. Bring to a boil; boil, without stirring, until mixture reaches soft ball stage (238°). Stir in vanilla and walnuts.

Step 2

Quickly turn walnuts out onto a buttered baking sheet; separate with a fork. Let cool; store in an airtight container.

Step 3

Yield: about 2 1/2 cups

Oxmoor House Homestyle Recipes

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