1 1/4 c. coarsely chopped pecans
3 tbsp. butter
1/4 c. butter
1 1/4 c. firmly packed brown sugar
3 tbsp. flour
3/4 c. light corn syrup
1 (5 oz.) can evaporated milk

Spread pecans evenly in 12x8x2 baking dish. Add 3 tablespoons butter. Microwave on HIGH for 8-10 minutes, stirring every 4 minutes until toasted. Set aside.

Place 1/4 cup butter in large glass bowl. Microwave on HIGH for 55 seconds or until butter melts. Add brown sugar and flour, stirring well. Gradually add corn syrup, stirring well. Microwave on HIGH 3-4 minutes, stirring every 2 minutes until mixture comes to a boil. Stir well and microwave an additional 3-4 minutes.

Let cool to lukewarm. Gradually stir in milk and pecans. Serve warm or cold over ice cream. Yield: 3 cups. Sauce may be refrigerated and reheated. Microwave on HIGH for 1 minute intervals until sauce reaches desired consistency.