Sweet and nutty, this rich sauce is best served warm over ice cream or frozen yogurt.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan combine cornstarch and milk; add corn syrup and margarine or butter. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in brown sugar and vanilla. Cool slightly, about10 minutes, then stir in pecans just before serving.



Cool mixture and store in a covered container in the refrigerator up to 1 week. To serve sauce that has been chilled, reheat in a saucepan over low heat until warm. Or, microwave 1 cup of the mixture in a glass measure on 100 percent power (high) for 1 to 1-1/2 minutes or until warm, stirring once. Stir in nuts just before serving. Makes about 3-1/2 cups (twenty 1/4-cup servings).

Nutrition Facts

215 calories; 11 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 5 g monounsaturated fat; 7 mg cholesterol; 76 mg sodium. 129 mg potassium; 29 g carbohydrates; 1 g fiber; 28 g sugar; 2 g protein; 1 g trans fatty acid; 205 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 85 mg calcium; 0 mg iron;