Toasted Pecan Ice Cream Sauce

My husband thought this pecan sauce could become additive.  It certainly is good, and not as sweet as store-purchased ice cream sauces.  We used it on John’s favorite Homemade Vanilla Ice Cream – and you can see we don't go overboard on serving size.  They suggest also serving over cake, pancakes or waffles.  

It was easy to make, but when they say stir constantly, they mean it – you don’t want scrambled eggs.  It thickens as it cools.  I toasted my pecans in my toaster oven on a small baking sheet for 3-4 minutes – watch carefully so you don’t burn them.  We didn’t have any left over, but I would store leftovers in the refrigerator for a day or two                   

                      Toasted Pecan Ice Cream Sauce

     1/2      Cup  Sugar

     1/3      Cup  Butter

  1             Cup  Light Corn Syrup

  1             Large  Egg -- slightly beaten

  1             Tablespoon  Vanilla

  1             Cup  Pecans -- halves, toasted

In 2 quart saucepan combine all ingredients except pecans.  Cook over medium heat, stirring constantly, until mixture comes to a full boil (6-8 minutes).

Just before serving, stir in pecans.  Serve warm or cool over ice cream, cake, pancakes or waffles.

"Land O Lakes Treasury of Country Heritage Meals & Menus "

Yield:  "2 Cups"