Penuche Nuts

1 c brown sugar
1/2 c granulated sugar
1/2 c sour cream
1 t vanilla
2 1/2 c pecans

Combine sugars with the sour cream. Cook over low heat until sugars are dissolved, stirring constantly. Continue cooking over low heat until a little of the mixture dropped into cold water forms a ball a little firmer than a soft ball. Remove from heat, add vanilla and pecans. Stir until a light sugar coating begins to form on pecans. Pour onto waxed paper and separate the sugar-coated pecans.