Oxmoor House JUNE 2006
Melt butter in a medium saucepan over medium-high heat. Add chopped pecans, and saute until the pecans are browned (about 2 1/2 minutes). Remove mixture from heat, and stir in sugar, cornstarch, and salt. Add milk, syrup, and egg yolks, and stir well. Cook 2 minutes over medium-high heat or until thick, stirring constantly. Remove from heat, and stir in flaked coconut and extracts. Pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes).
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