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Sour Cream Nuts

Farm Journal

Collect 3 cups of nut halves. Walnuts or pecans are best. I suppose you could use chopped ones and spoon them out in patties.

Cook, stirring frequently: 1/3 cup sour cream, 2 cups sugar, 2 tsp. vanilla in a heavy saucepan, to 234F. Add the nuts, stir to coat and turn out onto a buttered jelly roll pan. Separate with two forks. Cool.

Store air tight, freeze for longer storage.