How to Make It
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.
Quickly turn walnuts out onto a buttered baking sheet; separate with a fork. Let cool; store in an airtight container.
Yield: about 2 1/2 cups
Oxmoor House Homestyle Recipes