Recipe - Caramel Sundae Sauce (Dairy-Free)

One half cup Firmly packed brown sugar
One half cup Light corn syrup
One fourth cup Margarine
One half cup Chopped pecans
1 teaspoon Vanilla

In a small saucepan over mediumhigh heat, bring sugar, corn syrup and
margarine to a full boil, stir constantly. Boil 1 minute. Remove from heat
and stir in nuts and vanilla. Serve warm.

*Liz Caesar's Cook And Tell: Delicious Florentine spinach tart
picnicperfect Published by the Riverside PressEnterprise 1998/03/25.
http://www.pressenterprise.com/news/food.html Translated to Mastercook
by Pat Hanneman, mcPER SERVING 38% cff: 92 cals; 4g fat

Notes: Hildee Neilson of Temecula answered a request made by Karleen Lang
of Hemet with these recipes for caramel sauce.

Recipe by: Riv PE 98Mar25*

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 25,
1998