Instructions: Combine sugar and sour cream in a heavy 2 1/2-quart saucepan. Cook over low heat, stirring constantly, until mixture reaches soft ball stage (240 degrees F on a candy thermometer). Remove from heat and stir in vanilla.

Continue stirring until mixture begins to cool. Add pecans, mixing well so that they are well coated. Place pecans individually on waxed paper and let cool.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.