1 cup brown sugar
1/2 cup granulated sugar
1/2 cup dairy sour cream
1 tablespoon instant coffee
1 teaspoon vanilla extract
2 1/2 cups walnut halves

Combine brown sugar, granulated sugar, sour cream and coffee in saucepan. Cook and stir until it reaches the soft ball stage (236 degrees F on a candy thermometer).

Remove from heat; add vanilla extract and walnuts. Gently stir until nuts are coated. Pour onto buttered large shallow pan or platter. With two forks separate nuts. Cool until set.