Praline Ice Cream Sauce

1 cup firmly packed light brown sugar

1/4 cup light corn syrup

1/2 cup half-and-half

2 tablespoons butter

1 teaspoon vanilla extract

1/8 teaspoon salt

1 cup pecan halves, toasted

Combine all ingredients in a saucepan and cook over medium heat, stirring constantly for about 10 minutes or until sauce is thick and smooth. Cool slightly; serve over vanilla ice cream.

Yield; 1-1/2 cups.

Note:

This sauce may be stored in a covered container in the refrigerator.  If sauce is too thick, add a small amount of half & half; then heat; stirring until smooth.