1 c. light corn syrup
1 c. sugar
1/3 c. butter
1 egg, beaten
1 tbsp. vanilla
1 c. chopped pecans

Combine first four ingredients in heavy saucepan; mix well. Bring to a boil over medium heat, stirring constantly; boil 2 minutes without stirring. Remove from heat; stir in vanilla and pecans. Serve warm over ice cream.