1/2 c. butter
1 c. pecan pieces
1 c. packed brown sugar
1/3 c. heavy cream (5 1/2 oz. can evaporated milk)
1/4 c. corn syrup

Melt butter in heavy pan. Add pecans and slightly toast. Stir in sugar, cream and syrup. Cook gently until sugar has completely dissolved. Yields 2 cups. DO NOT OVERCOOK. Very good over ice cream.