Hot Caramel-Pecan Topping

• 1 19 oz jar butterscotch-caramel topping
• 1-1/2 cups chopped toasted pecans
• 2 Tbl whipping cream
• 2 Tbl maple syrup
• 1/2 tsp kosher salt

Cook all ingredients in a sauce pan, stirring occasionally, 3-5 minutes or until thoroughly heated. Serve warm over ice cream.





Source: November 2009 Southern Living