Lightly butter a jelly-roll pan. Combine the sour cream and sugar in a medium saucepan and cook over medium low heat, stirring, until the mixture almost reaches the hard ball stage ( 250? on a candy thermometer). Remove from the heat. Add the vanilla, butter and baking soda and beat with a spoon for 1-2 minutes. Add the pecans, stirring to coat. Turn the mixture out onto the prepared pan. Let it cool, then separate the pecans into individual pieces. Store in an airtight container. Recipe by: Margaret Edwards Lee - Party Receipts Posted to MC-Recipe Digest V1 #868 by The Taillons
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|Serving Size: 1 Serving (352g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 128 (10%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 37.7mg||12 %|
|Sodium 154.1mg||5 %|
|Potassium 70.1mg||2 %|
|Total Carbohydrate 301.3g||89 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 301.3g|
|Protein 1g||1 %|
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Calories per serving: 1298
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