1 c Dairy sour cream
1 ts Vanilla
1 c Sugar
1/2 c Pecans, chopped
2 tb Butter
Stir sour cream and sugar together in a 2-quart heavy saucepan. Bring to a
boil, stirring constantly, and cook to the soft boil stage (238 degrees).
(Stir while cooking to prevent scorching.) Remove from heat; add butter and
cool without stirring or moving until pan feels lukewarm to the hand
(110-degrees.) Stir in vanilla and pecans. Beat until candy loses its
gloss. Pour into a buttered 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Chill. Cut
in 21 pieces. Makes 3/4 pound. (Sour cream contributes its flavor to this
rich and creamy sweet. Enjoy!) Posted by Nikkie 11/4 MM by Cuz
