1 cup brown sugar, firmly packed
1/2 cup sugar
1/2 cup sour cream
2-1/2 cups walnuts, halved
1 tsp. vanilla
Combine the sugars with the sour cream. Simmer, stirring, 2 to 3 minutes until the sugars are dissolved. Boil gently until it reaches a soft-ball stage or until it is about 235° on a candy thermometer. Remove from the heat. Add in the nuts and vanilla. Stir until the mixture starts to crystallize. Separate into 1 inch clusters, spread on wax paper to cool.
NOTE: Can be used in frosting for a layer cake or as a topping for pudding or ice cream when coarsely chopped.
Recipe from Shawn's Recipe Kitchen