1/2 c. brown sugar
1/2 c. sugar
1/4 c. light cream
1 tbsp. butter
1/2 c. chopped pecans
1 qt. vanilla ice cream, softened
1 1/2 c. brown sugar
2/3 c. light corn syrup
4 tbsp. butter
4 drops white vinegar
1/2 c. light cream

Bring to boil sugars and cream; cook until sugars are dissolved. Cook without stirring to 228 degrees. Add butter and nuts and cook to 236 degrees. Remove from heat and cool. Beat with wooden spoon until slightly thickened. Line a greased 9-inch pie pan with wax paper. Pour in mixture and allow to cool until firm. When firm, take out of pan. Remove wax paper. Put back in pan.

Pack ice cream into pan on crust, cover with plastic wrap and freeze. To serve, allow to soften a little, cut into wedges. Drizzle sauce over top.

To make sauce, combine 1 1/2 cups brown sugar, 4 tablespoons butter and 2/3 cup corn syrup. Cook to 236 degrees. Remove from heat, add vinegar and whisk in the cream until smooth.