1/2 c. butter
1 1/2 c. packed brown sugar
2 tbsp. light corn syrup
1/2 c. whipping cream
1/4 c. coarsely chopped pecans

In medium saucepan, melt butter. Stir in brown sugar and syrup. Bring to boil; cook until sugar is dissolved, stirring constantly. Stir in whipping cream and bring to a boil again. Remove from heat, stir in pecans. Serve warm over ice cream or cake. Store in refrigerator. 2 cups.