Cook the sugar, sour cream and butter together in a saucepan over low heat, stirring often at first to combine. Then let mixture come to a boil until a medium-hard ball forms when dropped in cold water (246 degrees on a candy thermometer). Add the pecans, stirring to coat well. Drop by spoonfuls on waxed paper. Let cool. Yields about 24 pieces.
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!