Butter Pecan Sauce
This sauce is best served warm use over ice cream or slices of angel food cake or anything you want! I love it over vanilla ice cream and banana slices! 
Make certain to use a large saucepan to make this in as it boils quite high, use only butter for this
Yield 2 cups
Ingredients:
1/2 cup butter, cubed (no subs!)
3/4 cup white sugar
1/4 cup corn syrup (preferably light corn syrup)
1 cup heavy whipping cream (35%)
1 cup chopped toasted pecans
1 teaspoon pure vanilla extract
Instructions:————————————
In a very large saucepan cook butter over medium heat stirring for 4-6 minutes or until golden brown (the butter must be browned).
Stir in sugar and corn syrup; cook and stir for 2 minutes or until the sugar is dissolved.
Remove from heat then slowly stir in the whipping cream until combined.
Return the saucepan back to the heat; bring to a boil.
Reduce heat to medium-low and cook stirring until the sauce begins to thicken.
Remove from heat then stir in pecans and vanilla.
Best served warm.
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