Praline Ice Cream Sauce
- 1 cup light brown sugar, firmly packed
- 1/4 cup light corn syrup
- 1/2 cup half and half
- 2 Tbsp. butter
- 1 tsp. vanilla
- 1/8 tsp. salt
- 1 cup coarsely chopped pecans
Combine all ingredients in saucepan. Cook over medium heat, stirring constantly 10 minutes or until sauce is thick and smooth. Cool slightly. Serve over vanilla ice cream. Note: This sauce may e stored in covered container in the refrigerator for several days. Before serving, add small amount of cream and heat, stirring until smooth.
By Robin from Washington, IA
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