½ c sweet butter
¼ c chopped pecans
¾ c white sugar
1 Tbsp brown sugar
½ c corn syrup
½ c 10% cream
¼ tsp salt

1. Put butter and pecans into a small pot. Stirring occasionally, cook over medium heat until the butter is melted.
   
   
2. Add sugars and stir until syrupy. (The mixture should be bubbling merrily.)
   
   
3. Add corn syrup and stir until smooth.
   
   
4. Add cream and salt; stirring constantly, let this mixture bubble for 2 or 3 minutes.
   
   
5. Pour into a clean glass jar and refrigerate until the sauce is thick.
   
   

Serve cold or at room temperature over icecream.