This sauce is great over ice cream, brownies, crepes, pancakes, etc. It can be made 2 or 3 days ahead of serving and just reheated at serving time.
1 cup firmly packed brown sugar
1 stick butter
1/2 cup half-and-half cream
1/2 tsp vanilla
1/4 cup finely chopped pecans
In a small saucepan, over medium heat, bring the brown sugar, butter, and cream to a boil while stirring constantly. Cook for 1 minute, stirring constantly. Remove from the heat and stir in the vanilla and pecans. Allow to cool slightly before serving but it should be served warm.
Yield: approximately 1 pint.