1 c. firmly packed brown sugar
1/2 c. light cream or half and half
1/4 c. light corn syrup
2 tbsp. butter
1 tsp. vanilla
1 c. pecans

Combine packed brown sugar, cream, syrup and butter in saucepan. Cook over medium heat, stirring constantly until thick and smooth, about 10 minutes. Stir in vanilla and pecans. Serve warm over ice cream. Yield: 2 cups.