praline ice cream sauce

Crunchy, buttery and creamy.  Reminiscent of the Louisiana treat--what could be better over ice cream

Praline Ice Cream Sauce
Makes about 2 cups, serves 6
1 cup pecans, coarsely chopped
1 cup light brown sugar, packed
1/4 cup light corn syrup
1/2 cup half and half cream
2 tablespoon butter
1/2 teaspoon vanilla extract

OPTIONAL: Preheat the oven to 350 F. Toast the nuts for 5 minutes, then coarsely chop them. 

In a small saucepan, combine the sugar, corn syrup and cream. Cook over medium heat, stirring frequently, until the mixture is smooth, about 5-6 minutes. Stir in butter, vanilla and pecans. Remove and cool completely. 

To serve: briefly reheat in microwave or serve at room temperature. Spoon over your favorite ice cream. Store leftovers in the refrigerator.