Pinoche Pecans

Great snack while playing cards.

1  cup  sugar
1/2  cup  brown sugar, packed
1/2  cup  sour cream
1 tsp  vanilla
4  cups  pecan halves

Combine sugars and sour cream in a heavy pan. Boil to soft-boil stage (234 - 236 degrees on candy thermometer), stirring constantly with a wooden spoon. Remove from heat. Add vanilla. Stir in nuts so each nut is coated. Pour onto waxed paper. Sort of separate the nuts apart.

Do not double this recipe.