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




  • 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; 7 mg cholesterol; 76 mg sodium. 29 g carbohydrates; 2 g protein;