On tag put note to keep sauce refrigerated and to reheat slightly in microwave to pour over ice cream. Sauce will last 3 weeks in the frig once opened and a couple of months unopened.

1 1/4 cups chopped pecans
7 tablespoons butter divided
1 1/2 cups brown sugar
3 Tablespoons flour
3/4 cup light corn syrup
2/3 cup evaporated milk

1 1/4 cups chopped pecans 7 tablespoons butter divided 1 1/2 cups brown sugar 3 Tablespoons flour 3/4 cup light corn syrup 2/3 cup evaporated milk

1. Place chopped pecans in microwave dish with 3 Tablespoons butter.
2. Cook for 8 - 10 minutes, stirring twice. Watch the pecans closely to not burn them.
3. In another microwave safe bowl place remaining butter & heat until melted.
4. Whisk in brown sugar, flour and light corn syrup until blended.
5. Cook on high 6 - 8 minutes, stirring twice, until sugar is dissolved.
6. Add in 2/3 cup evaporated milk and the pecans, stir well.
7. Pour into jars.