Hazelnut butterscotch sauce

Yield: 1 Recipe

Measure Ingredient
1 cup Dark brown sugar (firmly packed)
1 dash Salt
⅓ cup Milk
2 tablespoons Light corn syrup
3 tablespoons Butter or margarine
½ cup Oregon hazelnuts roasted & coarsely chopped
1 teaspoon Vanilla

Yield: about 1-⅓ cups.

Combine sugar, salt, milk, corn syrup and butter in saucepan. Bring to a boil, stirring constantly; cook about 5 minutes, or until thickened. Remove from heat and add hazelnuts and vanilla. Serve warm over ice cream.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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