2 cups sugar
1/2 cup sour cream
1/3 cup light corn syrup
2 tablespoons BUTTER - no substitutes
2 teaspoons vanilla
1/4 teaspoon salt
1 cup walnuts or pecans, broken
1 cup dried cranberries
In heavy saucepan boil together sugar, sour cream, corn syrup and butter to soft ball stage (240 degrees). Stop boiling by putting pan in cool water. Let cool about 30 minutes
Beat until shine is gone, or it begins to set. Stir in cranberries and nuts.
Drop from spoon or put in buttered pan. Cool for an hour before cutting into squares if in a pan.
OK to use other dried fruit, if desired.