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