Butterscotch Sauce

Submitted by KittyKitty

"Adults and kids both love this. it's great over pancakes, and of course, ice cream!"

 

• Ready In: 15mins
• Ingredients: 4
• Serves: 4

ingredients

• 88.74 ml unsalted butter
• 177.44 ml dark brown sugar
• 177.44 ml evaporated milk
• 118.29 ml hazelnuts

directions

1. Melt the butter and sugar in a heavy pan, bring to a boil and boil for 2 minutes. Cool for 5 minutes.
2. Heat evaporated milk to just below the boiling point, then gradually stir into the sugar mixture. Cook over low heat for 2 minutes, stirring frequently.
3. Spread the haxlenuts on a baking sheet and toast in a hot oven.
4. Slide the nuts onto a clean dish, towel and rub them briskly to remove the skins.
5. Chop the nuts coarsely and stir into the sauce. Serve hot poured over ice cream and warm waffles or pancakes.