In a 2-quart heavy saucepan combine maple syrup, sugar, salt and cream and cook mixture over moderately low heat, stirring and washing down any sugar is dissolved. Boil mixture over moderate heat, undisturbed, until thickened and a candy thermometer registers 220 degrees. Stir in butter and pecans, stirring until butter is melted, and cool sauce until warm. Sauce keeps, covered and chilled, 1 week. Serve sauce warm over ice cream. Accompaniment; vanilla ice-cream and whipped cream.;
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