1 cup Diamond Walnuts
1/4 cup butter
1 cup brown sugar, packed
1 cup granulated sugar
1/4 teaspoon salt
3/4 cup dairy sour cream
1 teaspoon vanilla
Chop 1/2 cup of the walnuts to medium-size pieces. Chop remaining walnuts into fine pieces for coating fudge balls.
Melt butter in heavy 2-quart saucepan. Add sugars, salt and sour cream. Cook over low heat, stirring until sugars dissolve. Cover; boil slowly 5 minutes. Uncover; cook rapidly without stirring to 236 F (soft ball stage).
Remove from heat; cool to lukewarm. Add vanilla; beat until mixture is creamy and begins to hold its shape. Stir in medium-size walnut pieces.
Drop by rounded teaspoonfuls onto waxed paper. Quickly shape into balls. Roll in finely chopped walnuts. Let stand until firm.