Caramel Crunch Sauce

Caramel Crunch Sauce

¼ cup butter
2 Tbs. flour
1 ¼ cups firmly packed brown sugar
¾ cup light corn syrup
1 (5 oz) can evaporated milk
1 ½ cups coarsely chopped pecans
4 (1.4 oz) English toffee-flavored candy bars, coarsely crushed   (Heath or similar)

 Melt butter in a medium saucepan; add flour, stirring until smooth.  Stir in brown sugar and corn syrup.  Bring mixture to a boil; reduce heat, and simmer, stirring constantly, 5 minutes.  Remove from heat, and let cool 15 minutes.  Gradually stir in evaporated milk.  Stir in pecans and crushed  candy.  Serve sauce warm over ice cream.  Yield:  3 ½ cups

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