Sour Cream Glazed Pecans

Combine sugar and sour cream in a heavy 1-1/2 to 2-quart saucepan. Cook over medium-high heat to boiling, stirring constantly. Reduce heat to medium and cook about 5 minutes more, stirring constantly.

Remove from heat. Stir in vanilla. Add pecans and stir to coat well. Spread pecans onto waxed paper and quickly separate pecan halves into clusters with two buttered forks.

Cool and store, covered, in the refrigerator for up to 1 month, or in the freezer for up to 6 months.