1/2 c butter
1 c brown sugar
2/3 c heavy cream
1 tsp vanilla
1/8 tsp salt
Melt butter over medium heat. Add the sugar and cook (to boil) for two minutes. Add the cream and cook for two more minutes. Take off the heat and stir in vanilla and salt.
Don’t remember whose recipe this is, but it is DELICIOUS over ice cream (vanilla, of course) and pecans. You can even put a slice of pound cake under the ice cream—now we’re talking! (I hate to think what would happen if I paired it with bananas and whipped cream.)