Ingredients
1 cup packed brown sugar5 teaspoons cornstarchDash salt1 cup water1/3 cup butter, cubed3/4 cup chopped pecans, toasted1 teaspoon vanilla extractVanilla ice cream
Preparation
In a 1-1/2-qt. slow cooker, mix brown sugar, cornstarch and salt. Whisk in water. Cover and cook on high until thickened and bubbly, 3 to 3-1/2 hours, stirring every 30 minutes. Whisk in butter until melted. Stir in pecans and vanilla. Serve with ice cream.
