1/3 c. butter
1/2 c. sugar
1 c. light corn syrup
1 lg. egg
1 tbsp. vanilla
1 c. chopped pecans, toasted

In a quart saucepan, combine all ingredients except pecans. Cook over medium heat, stirring constantly, until mixture comes to a boil, 6 to 8 minutes. Just before serving, stir in pecans. Serve over ice cream or cake. Makes 2 cups.