In a medium saucepan, combine the sugar and sour cream. Cook 5 minutes over medium heat. Remove from heat and stir in vanilla and nuts until coated. Pour out onto wax paper to cool. Submitted by Ruth Beck, Archbold
Crispix, almonds, cashews and pecans form the base of this sweet snack.
Egg white binds the sugar to the pecans.
This recipe uses marshmallow creme.
Our Ohio staff tested this recipe using hulless popcorn.
Rolled oats, almonds, coconut and raisins add to the delicious texture of this snack.