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