Ingrients & Directions
2 c Sugar 2 tb Butter or margarine
1/2 ts Salt 1/2 c Broken pecans or other nuts
1 c Sour cream
Combie sugar, salt, and sour cream. Cook, stirring occasionally, to
soft-ball stage (236 F). Add butter. Cool at room temperature, without
stirring, till lukewarm (110 F). Beat until mixture loses gloss; add
nuts. Spread in buttered 8x8x2-inch pan. When firm cut into squares.
Origin: Mrs A.H. Shepard, Butte, Montana
Yields
24 pieces