Instructions: Combine sugars and sour cream in saucepan. Cook over medium heat, stirring until sugars dissolve. Continue cooking, without stirring, until soft ball stage

(236 degrees on candy thermometer). Remove from heat. Add walnuts and vanilla.

Stir until all nuts are coated. Pour onto a cookie sheet covered with either wax paper or butter. Let cool, then break into bite-size pieces. Store in air-tight container.

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