Instructions: Lightly butter a jelly-roll pan. Combine the sour cream and sugar in a medium saucepan and cook over medium low heat, stirring, until the mixture almost reaches the hard ball stage ( 250 on a candy thermometer). Remove from the heat.

Add the vanilla, butter and baking soda and beat with a spoon for 1-2 minutes. Add the pecans, stirring to coat. Turn the mixture out onto the prepared pan. Let it cool, then separate the pecans into individual pieces.

Store in an airtight container.

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