1 1/2 cups granulated sugar
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
12 ounces pecans or walnuts

Combine sugar and sour cream. Cook, stirring constantly, until mixture begins to bubble (223 degrees F). Remove from heat. Stir in nuts and vanilla extract. Stir rapidly until mixture has sugar coated the nuts. Spread on tray or wax paper. Separate nuts.

Microwave instructions
In a 2-quart glass casserole, combine sour cream and sugar. Cook on HIGH for 7 minutes, stirring every 2 minutes. Combine with nuts and vanilla extract and stir as directed in conventional oven directions.