1/2 cup butter
1/2 cup evaporated milk
1/2 cup sugar
1 tsp vanilla
1/2 cup Steen's Pure Cane Syrup
1/2 cup pecans


Melt butter in saucepan; add sugar and syrup. Bring to rolling boil; reduce heat and boil 2 minutes, stirring constantly. Remove from heat; cool. Stir in evaporated milk, vanilla and pecans. Spoon hot or cold over ice cream.

YIELD: 1 2/3 cups sauce