Praline Ice Cream Sauce

1 cup firmly packed light brown sugar

1/4 cup light corn syrup

1/2 cup half-and-half

2 tbs butter or margarine

1 tsp vanilla extract

1/8 tsp salt

1 cup pecan halves

Combine all ingredients in a saucepan. Cook over medium heat, stirring constantly, 10 minutes or until sauce is Thick and smooth. Cool slightly; serve over vanilla ice cream.

Yield; 1-1/2 cups.

Note:
This sauce may be stored in a covered container in the refrigerator for several days. Before serving, add a small amount of cream; then heat; stirring until smooth.

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Cajun Country -- New Iberia, Louisiana