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

In 1 quart saucepan, combine all ingredients (except pecans). Cook over medium heat, stirring constantly until mixture comes to a boil (6 to 8 minutes). Just before serving, stir in nuts. Serve over ice cream or cake. Yield 2 cups.