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