1mix sour cream and sugar. let it come to a boil stirring constantly. boil for 2 to 3 minutes; beat slightly and add vanilla and nuts. stirring rapidly until mixture has coated nuts and sugared them. spread on tray and seperate them to cool thoroughly. store in air tight container. will keep for 3 to 4 months
2why the clear vanilla ? bc it wont make your pecans a funny brown color like the other vanilla will.