Farmer's Cinnamon Candied Nuts in Sour Cream Coating (1970)

• 1-1/2 cups pecan or walnut halves
• 1-1/2 cups sugar
• 1/2 cup dairy sour cream
• 2 tbspns butter
• 1 tspn ground cinnamon
• 1 tspn vanilla extract
• 1/4 tspn salt

Combine sugar, sour cream, butter, and salt in a 2-quart heavy saucepan. Place over medium-heat, and stir until sugar is dissolved. Cook to soft ball stage (236 degrees) over medium-low heat. Remove from heat and let stand without stirring for 15 minutes.

Stir in vanilla extract and cinnamon, then continue stirring until mixture begins to thicken and lose its sheen. At this point, add the nuts and blend in, making sure they are all covered.

Turn nuts onto 2 lightly buttered  baking sheets, making little islands. (With a fork and spoon, you can quickly separate these into individuals nuts, if you like.) Let stand to harden and dry. Store in covered container, in refrigerator or freezer. Makes 1-1/4 pounds.

More "Lost" Nuts Recipes
Virginia Peanut Soup (1960)

Butterscotch Nut Bread with Buttermilk (1952)

(Origin - "Homemade Candy" by the food editors of Farm Journal, 1970.)