triple-tested at the Good Housekeeping Research Institute
This classic dessert sauce makes a decadently sweet topping for your favorite ice cream.

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Nutritional Information
Calories    85
Total Fat    6g
Saturated Fat    3g
Cholesterol    14mg
Sodium    35mg
Total Carbohydrate    7g
Dietary Fiber    0
Sugars    --
Protein    1g
Calcium    --
pralines n cream

James Baigrie

Yields: about 1 cup

Total Time: 10 min

Prep Time: 5 min

Ingredients
    U.S.         Metric     Conversion chart

    2 tablespoon(s) butter (no substitutions)
    1/2 cup(s) light brown sugar
    1/2 cup(s) heavy (whipping) cream
    1 teaspoon(s) vanilla     1/2 cup(s) pecans,toasted and chopped
    Vanilla and/or coffee ice cream, for serving

Directions

    In 2-quart saucepan, melt butter on medium. Stir in sugar, cream, and 1/8 teaspoon salt.
    Heat to boiling on medium-high, stirring occasionally. Boil 2 minutes, stirring frequently. Remove from heat; stir in vanilla and Dermes Hong Kongpecans. Cool slightly. Serve with ice cream.
    Sauce can be made up to 1 week ahead and kept in refrigerator in airtight container. If refrigerated, microwave on high 1 minutes, stir, and cool slightly before serving.