Melt butter in a heavy saucepan. Add brown sugar and heat to boiling. Add sugar and sour cream. Cook over medium heat until sugar dissolves, then slightly higher heat to 236°. Without stirring, cool at room temperature to lukewarm. Beat until mixture holds its shape and loses its gloss. Quickly add vanilla and nuts. Spread immediately in a buttered 8-inch square pan. Cool and cut into squares. Garnish with walnut halves. Yields about 49 pieces.
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