Butterscotch-Nut Sauce

Butter, brown sugar, and nuts — what more could anyone want from an ice cream topping? Give generous amounts in glass jars, labeled and tied with pretty ribbons.

Number of servings : 2 cups

Prep time: 20 minutes

Cooking time: 10 minutes

Type of meal : | Side Dishes | Side Dishes

Special diet :


1 tablespoon all-purpose flour

3/4 cup low-fat (1 percent) milk

1-3/4 cups firmly packed light brown sugar

1/2 cup light corn syrup

2 tablespoons cold water

2 tablespoons unsalted butter (not margarine)

1/8 teaspoon salt

1 teaspoon vanilla extract

1 cup pecans, toasted, chopped*


Step 1:

Into a medium saucepan, measure flour, then whisk in milk until smooth. Bring to a boil over moderate heat. Boil 4 minutes, whisking constantly.


Step 2:

In a small saucepan, bring sugar, corn syrup, water, butter, and salt to a boil over moderate heat and boil 2 minutes. Gradually whisk this mixture into milk mixture, return to a boil, and boil 1 minute. Remove from heat and stir in vanilla and pecans. Refrigerate sauce in a covered container up to 1 week; reheat over low heat before serving.


*If packaging in container with narrow opening, chop finely.

Nutritional information: