Sour Cream Pecans

1 cup Millican Pecan Halves, toasted 1 ½ cups sugar ½ cup sour cream ½ stick margarine Cook the sugar, sour cream and margarine together in a saucepan over low heat, stirring often at first to combine.  Then let mixture come to a boil until a medium-hard ball forms when dropped in cold water (246 degrees on a candy thermometer).  Add the pecans, stirring to coat well.  Drop by spoonful on waxed paper.  Let cool.  Yields about 24 pieces.