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Ingredients
- 1 c. light corn syrup
- 1/2 c. sugar
- 1/3 c. butter or margarine
- 1 egg, beaten
- 1 Tbsp. vanilla extract
- 1 c. coarsely chopped pecans
Method
- Combine first 4 ingredients in heavy saucepan; mix well. Bring to boil over medium heat, stirring constantly; boil 2 minutes without stirring.
- Remove from heat; stir in vanilla and pecans.
- Serve warm or at room temperature over ice cream.
- Yields 2 cups.