Those crazy Mexicans. This makes a nice bagfull.
- 110g (4 oz) brown sugar
- 130g (4 ½ oz) white sugar
- 125ml (¼ pint) sour cream
- 200g (3 ½ oz) pecans, shelled and halved
- 1 tsp vanilla
- 2 tbsp whisky (preferably Bourbon)
- Mix the sugar and sour cream and cook slowly over a low heat until it forms a soft ball. Remove from the heat and mix in the vanilla, nuts and the bourbon. Stir well until thick and creamy. With a spoon, drip lumps onto wax paper and allow to cool.