1/2 c. butter
2 c. light brown sugar
1/2 c. whipping cream
2 tsp. lemon juice
2 tbsp. chopped, blanched, toasted almonds (or pecans)

Melt butter in the top half of double boiler over simmering water. Add sugar and heat, stirring until sugar has absorbed butter. Add cream and carefully stir in lemon juice. Cook over barely simmering water for 1/2 to 3/4 hour, stirring frequently. Add chopped nuts. Serve hot over ice cream. Makes about 2 cups.