Imperial Sugar
Dixie Crystals

Sour Cream Pecans



  1. Line a baking sheet with parchment paper and set aside.
  2. Add sugar and sour cream to a medium saucepan over medium heat and stir constantly until mixture comes to a boil. Once boiling, reduce heat to low and continue cooking, stirring constantly, until thick and bubbly, about 5-6  minutes, and mixture reaches 240°F on a candy thermometer.
  3. Remove pan from heat and stir in vanilla extract and salt. Next add pecan halves and stir until coated.
  4. Spread pecan mixture onto prepared baking sheet and let cool completely.
  5. Break into pieces before serving.
  6. Store airtight for up to 2 weeks.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Shelly Jaronsky @CookiesandCups.