1 stick butter
2 c. brown sugar
1 1/2 c. pecan halves
1/2 c. light Karo syrup
1 c. sour cream

Melt butter over low heat; add pecans. Stir until light brown; add sugar and syrup. Continue to stir until sugar is dissolved. Remove from heat and blend in sour cream. This can be made ahead of time and stored in refrigerator 3 weeks in a quart glass jar. Serve over Blue Bell Natural Vanilla Bean ice cream, pound cake or praline cheese cake. Heat to serve in microwave on low or with a jar in pan of warm water on stove top.