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| Praline Pecan Sauce
1/2 cup of firmly packed dark brown sugar
1 tablespoon of cornstarch
1 cup of evaporated milk
1/4 cup of chopped pecans, toasted
1 tablespoon of stick margarine
2 teaspoons of vanilla extract
Combine the brown sugar and cornstarch in a medium saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture comes to a boil and thickens slightly. Remove from heat.
Add pecans, margarine and vanilla, stirring until margarine melts. Serve warm over angel food cake, pound cake or ice cream. Yield 1 1/2 cups plus 2 tablespoons
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