1 1/4 c. pecans (5 oz. chopped)
7 tbsp. butter
1 1/4 c. brown sugar
3 tbsp. flour
3/4 c. light syrup
1 sm. can evaporated milk (2/3 c.)

Put pecans and 3 tablespoons butter in dish and microwave on High 8 to 10 minutes, stirring twice until golden. Put remaining butter in 4 cup dish and melt. Whisk in brown sugar and flour, then syrup until blended well. Microwave on High 6 to 8 minutes, stirring twice, until sauce thickens. Let stand 2 minutes. With long handled spoon stir in evaporated milk and pecan mixture. Cool slightly. Pour into clean glass jar. Cover tightly and cool before refrigerating. To serve on ice cream, warm slightly in microwave. Yield: 3 cups. Keeps well.