|Light-brown sugar||2 Cup (32 tbs), firmly packed|
|Granulated sugar||1 Cup (16 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
|Walnut halves||2 Cup (32 tbs)|
|Pecans||1 Cup (16 tbs)|
|Unblanched almonds||1 Cup (16 tbs)|
1. Combine both kinds of sugar and the sour cream in large saucepan. Cook over medium heat, stirring, until sugar is dissolved.
2. Continue cooking without stirring to 238°F. on candy thermometer, or until a little in cold water forms a soft ball. Remove from heat.
3. Add vanilla and nuts. Stir gently until all nuts are coated.
4. Turn onto waxed paper; with a fork, separate the nuts. Let dry.