Instructions: Coat a large rimmed baking sheet with the butter; set aside.

In a large saucepan, combine the brown sugar, gelatin, and sour cream over medium-high heat; mix well. Cook for 8 to 10 minutes, stirring constantly, until a drop of the mixture forms a ball when dropped in cold water.

Add the pecans and stir until thoroughly coated. Pour onto the baking sheet, using a spoon to separate into pecan clusters.

Allow to cool completely then break up any large clumps and store in an airtight container until ready to serve.

This recipe yields 1 pound.

Yield: 1 pound

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