1 Make the caramel base: In a small, thick-bottomed saucepan, mix together and heat the sour cream, salt, milk, and sugar. Heat until the temperature reads 240°F on a candy thermometer or digital thermometer, stirring occasionally.
2 Add walnuts, vanilla: Add the walnuts and a teaspoon of vanilla. Stir until the walnuts are creamy.
3 Remove from pan and separate: Remove pan from heat and spread the walnuts out on parchment paper or Silpat. Separate using 2 forks if necessary. Let cool to harden.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!