Combine sugars and sour cream in saucepan. Cook over low heat, stirring constantly, until sugars are dissolved. Continue cooking over low heat to 246 degrees F on candy thermometer or until a little of mixture dropped in cold water forms ball a little firmer than soft ball. Remove from heat and add flavoring and nuts. Stir until light sugar coating begins to form on nuts. Turn onto waxed paper or tray, and separate sugar-coated nuts.
Lovely to serve with your Christmas refreshments or to give as a gift.
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