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Ingredients
- see below
Preparation
Step 1
Mix 1 c packed brown sugar, 1/4 c corn syrup, 1/2 stick(4 tbsp) butter and cook over medium heat. Bring to a boil and cook about 10 minutes without stirring until candy thermometor reads 280F degrees. Remove pan from heat and stir in 2/3 c heavy cream, 2 tsp vanilla and 1/2 c chopped pecans (optional of course). Serve warm or chilled. Witll store in fridge up to 2 months.