1/4 c. praline liqueur
1 tbsp. instant coffee
Pinch salt
1/4 c. water
1 1/4 c. brown sugar
1 can sweetened condensed milk
1/2 c. chopped pecans
1 tsp. vanilla

Combine liqueur, coffee, salt, water and sugar in heavy saucepan. Heat, stirring constantly, to a boil. Cook without stirring to 230 degrees on candy thermometer. Blend syrup slowly into the milk. Add pecans and vanilla. Serve over ice cream.