- Yield: 1 3/4 cups
- 2tablespoons brown sugar
- 2tablespoons cornstarch
- 1cup corn syrup
- 1/2cup coarsely chopped pecans
- 1teaspoon vanilla
- Mix the brown sugar and corn starch in a small heavy saucepan. Add the corn syrup and mix well. Cook over medium heat until thickened, stirring constantly. Remove from the heat and stir in the pecans and vanilla. Serve warm.
Recipe reprinted with permission from the Junior League of Little Rock’s Big Taste of Little Rock (Junior League of Little Rock, Arkansas 2009).