Praline Ice Cream Sauce

1 cup firmly packed light brown sugar
1/4 cup light corn syrup
1/2 cup half-and-half
2 tbs butter or margarine
1 tsp vanilla extract
1/8 tsp salt
1 cup pecan halves

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

Yield; 1-1/2 cups.

This sauce may be stored in a covered container in the refrigerator for several days. Before serving, add a small amount of cream; then heat; stirring until smooth.

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Cajun Country -- New Iberia, Louisiana