Saturday, May 21, 2011

Caramel Pecan Sauce

¼ cup packed brown sugar
1 T cornstarch
¼ t salt
1/3 cup light cream
2 T light corn syrup
¼ cup coarsely chopped pecans
1 T butter
1 T rum or brandy

In a heavy saucepan stir together brown sugar, cornstarch, and salt. Sir in ¼ cup water. Stir in light cream and corn syrup. Cook, stirring constantly, till thickened and bubbly (mixture may appear curdled during cooking) Stir in the coarsely chopped pecans, the butter, and rum or brandy. Remove from heat. Cover; cool to room temperature. Serve over ice cream. Makes about 1 cup.

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