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CARAMEL NUT SAUCE 
1/2 c. packed brown sugar
1/2 c. light corn syrup
2 tbsp. butter
1/8 tsp. salt
3/4 c. pecans, toasted & chopped
1/4 c. heavy cream
1 tsp. vanilla

In medium saucepan combine sugar, corn syrup, butter and salt. Stir over medium heat until sugar is dissolved. Remove from heat. Stir in nuts, cream and vanilla. Serve hot over ice cream, brownies or toasted pound cake.
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