1 c. light corn syrup
1/2 c. sugar
1/3 c. butter
1 egg, beaten
2 tbsp. vanilla
1 c. coarsely chopped pecans

Combine first 4 ingredients in a heavy saucepan, mix well. Bring to boil over medium heat, stirring constantly, boil for 2 minutes without stirring. Remove from heat, stir in vanilla and pecans. Serve warm or at room temperature over ice cream.

Makes 2 cups.