Recipe - Praline Carmel Sauce

One half cup Butter
1 One half cup Firmly packed brown sugar
2 tablespoon Light corn syrup
One half cup Whipping cream
One fourth cup Coarsely chopped pecans

Hi all! I make these for Christmas gifts. I use either a mason jar with
ribbon tied around it or I put them in unique jars with the instructions on
how to serve. Both of these recipes are from Pillsbury Holiday Classics II.
Lisa

In medium saucepan, melt butter. Stir in brown sugar and syrup. Bring to a
boil; cook until sugar is dissolved, stirring constantly. Stir in whipping
cream and bring to a boil again. Remove from heat. Stir in pecans. Serve
warm over ice cream or cake. Store in refrigerator. Makes 2 cups or fills 4
jars. Posted to TNT Prodigy's Recipe Exchange Newsletter by "Robert &
Lisa Hookano" swtnstky@netusa1.net on Aug 5, 1997