1/2 c. brown sugar
1/4 c. white sugar
1/4 c. dark Karo syrup
2 tbsp. butter
1/4 c. sour cream
1 1/2 c. pecan halves

OR:

ORANGE CARAMEL SAUCE:

1/2 c. brown sugar
1/4 c. white sugar
1/4 c. dark Karo syrup
2 tbsp. butter
3 tbsp. sour cream
2 tbsp. frozen orange juice concentrate
1 1/2 c. pecan halves.

Select which topping you desire. Combine all the ingredients, except the pecans, in small saucepan. Bring to a boil, stirring constantly. Remove from heat and divide equally between two buttered pans, 9x9x2 inch. Arrange the pecan halves over the sauce.

Using 2/5 of a recipe of my whole wheat bread dough, roll an 18 x 6 x 1/2 inch rectangle on a lightly floured bread board. Over this, spread 2 tbsp. soft butter, 1/4 cup brown sugar, 1/2 cup pecan pieces and sprinkle with 1 tsp. cinnamon. If you like coconut, add some also. Or raisins, are good, too.