1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
2 1/2 cups walnut or pecan halves

Combine sugars and sour cream; cook to soft ball stage (236 degrees F on a candy thermometer). Remove from heat, then add vanilla extract. Beat until mixture begins to thicken. Add nuts; stir until well coated. Turn out onto greased cookie sheet. Separate into individual pieces.

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