Maple-Pecan Ice-Cream Topping

Ingredients

• 0.8 cup firmly brown sugar light packed
• 2 tablespoons butter 
• 3 tablespoons maple syrup 
• 0.5 cup pecans toasted chopped
• 0.3 cup water 
• 0.3 cup whipping cream 

Equipment

• sauce pan
• candy thermometer

Directions

1. Cook first 3 ingredients in a saucepan over medium heat, stirring constantly, 6 to 8 minutes or until a candy thermometer registers 234 (soft ball stage).
2. Remove from heat; stir in butter. Cool.
3. Stir in pecans and whipping cream. Store in refrigerator up to 3 weeks.
4. Serve warm over ice cream.