Cream Candied Nuts

Ingredients

1 1/2 cups sugar
1/2 cup Roberts Sour Cream
2 tablespoons Roberts Butter
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 1/2 cups pecan halves

Preparation

In a heavy 2 quart saucepan, bring sugar, sour cream and butter to a boil; cook to soft ball stage (238°), stirring often to prevent scorching. Remove from heat; add vanilla extract and cinnamon, stirring until mixture begins to thicken. Mix in pecan halves and stir until well-coated. Spoon onto a buttered baking sheet and quickly separate into individual clusters.

Yield: about 1 pound