Caramel Sauce for Cinnamon Rolls

This makes enough sauce for 1 9x13 pan.

Course: Breakfast

Author: Mom

Servings: 12

Prep Time 5

Cook Time 5

Total Time 10

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Ingredients

½ cup brown sugar (packed)
4 Tbsp butter
1 Tbsp corn syrup (*see note below)
½ cup pecans (halves or chopped)

Instructions:

In a saucepan over medium heat, melt the butter and brown sugar, stirring frequently.
When it is melted, remove from heat and stir in the corn syrup.
Pour in a greased 9x13 pan and sprinkle the pecans evenly over the top.

Notes:

*Corn syrup keeps the sauce from crystalizing, but if you don't have corn syrup, you can replace it with 3/4 water & 1/4 lemon juice. So for 1 Tbsp corn syrup you would use 2 1/4 tsp water and 3/4 tsp lemon juice. (You don't have to use the exact ratio, but if you added much more lemon juice, it would make the caramel sauce taste funny.)

**Some people have used honey successfully as a substitute for the corn syrup, but I've never tried it.

Diet: Gluten Free, Egg Free