Butterscotch Nut Sauce
- 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 for about 5 to 8 minutes.
- Add milk, blending well. Add nuts and rum.
Yields 2 cups.