1 1/2 cups of finely chopped pecans
1 cup of Karo
3 tablespoons of unsalted butter or margarine
1/3 cup of heavy cream
1/2 teaspoon of vanilla extract
1 1/2 cups of finely chopped pecans
1 cup of Karo
3 tablespoons of unsalted butter or margarine
1/3 cup of heavy cream
1/2 teaspoon of vanilla extract
Spread the pecans on a baking sheet and toast in a moderate oven, stirring occasionally for 15 to 20 minutes or until lightly browned
In a saucepan, bring the Karo to a boil, then reduce heat and let simmer until it reaches the soft-ball stage
Remove the saucepan from the heat and add the butter
Stir until melted
Pour into a bowl and let cool for 5 minutes
Add remaining ingredients and stir well
Serve warm or at room temperature over ice cream
Yields about 2 cups or 32 tablespoons.
