Butterscotch Nut Sauce |
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1/2 cup light corn syrup
1/3 cup firmly packed brown sugar
3 tablespoons butter or margarine
Dash of salt
2 tablespoons evaporated milk
1/2 cup chopped pecans or walnuts
1/3 cup light rum
Combine corn syrup, sugar, butter and salt in heavy saucepan. Bring to a boil, stirring constantly, until mixture reaches soft ball stage (234 degrees F).
Cool about 5 to 8 minutes.
Add milk, blending well. Add nuts and rum.
Yields 2 cups.