Maple Praline Ice-Cream Sauce

• 1/2 cup Grade B maple syrup (or Grade A maple syrup flavored with 3 drops maple extract, or to taste)
• 1/4 cup firmly packed light brown sugar
• 1/8 teaspoon salt
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 1/2 cup pecans, chopped coarse and toasted lightly
• Accompaniment: vanilla ice cream

1. In a 2-quart heavy saucepan combine maple syrup, sugar, salt, and cream and cook mixture over moderately low heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved.
2. Boil mixture over moderate heat, undisturbed, until thickened and a candy thermometer registers 220F.
3. Stir in butter and pecans, stirring until butter is melted, and cool sauce until warm.
4. Sauce keeps, covered and chilled, 1 week.
5. Serve sauce warm over ice cream.

maple syrup, brown sugar, salt, heavy cream, unsalted butter, pecans, accompaniment

Taken from www.epicurious.com/recipes/food/views/maple-praline-ice-cream-sauce-10103 (may not work)