1/3 c. butter
2/3 c. coarsely chopped pecans
1 1/3 c. sugar
1/2 c. Hersheys cocoa
1/4 tsp. salt
1 c. light cream
3/4 tsp. vanilla

Melt butter in medium saucepan over low heat; saute chopped nuts in melted butter until lightly browned. Remove from heat; stir in sugar, cocoa and salt. Add cream; blend well.

Cook over low heat; stirring constantly, until mixture just begins to boil. Remove from heat; add vanilla. Serve warm over ice cream or pound cake.