Mix sour cream and sugar in a medium-sized saucepan. Heat to 223? on candy thermometer. Stir constantly. Add vanilla and nuts. Stir until nuts are well coated. Pour onto an ungreased cookie sheet and spread out. When cool, break nuts apart. Yield: 4 cups. MARCIA JOHNSTON (MRS. RICHARD S.) LEE MULDREW From
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|Serving Size: 1 Serving (248g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 38 (4%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 11.2mg||3 %|
|Sodium 17.4mg||1 %|
|Potassium 37.2mg||1 %|
|Total Carbohydrate 225.8g||66 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 225.8g|
|Protein 0.4g||1 %|
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Calories per serving: 917
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