1/2 c. butter
1 c. pecan pieces
1 c. firmly packed brown sugar
1/3 c. heavy cream or 1 (5 3/8 oz.) can evaporated milk
1/4 c. corn syrup

In heavy saucepan, melt butter. Add pecans and heat until nuts are slightly toasted and butter is lightly browned. Stir in brown sugar, cream and corn syrup. Cook gently until sugar is completely dissolved. Do not over cook. Serve warm or cold. Makes 2 cups sauce.