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Maple-Pecan Ice-Cream Topping

Yield 1 cup


  • 3/4 cup firmly packed light brown sugar
  • 1/4 cup water
  • 3 tablespoons maple syrup
  • 2 tablespoons butter or margarine
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup whipping cream

How to Make It

  1. Cook first 3 ingredients in a saucepan over medium heat, stirring constantly, 6 to 8 minutes or until a candy thermometer registers 234° (soft ball stage). Remove from heat; stir in butter. Cool.

  2. Stir in pecans and whipping cream. Store in refrigerator up to 3 weeks. Serve warm over ice cream.