Rich Nutty Sauce

This was the final sauce I made for our ice cream social.

I prefer butterscotch to caramel, so thought others might feel the same. I remember when I was young, my parents would sometimes buy walnuts in syrup for our ice cream. It was a rare treat, but I remember it fondly.

This sauce reminded me of that a little.

The butterscotch is nice and rich. It is also very thick once cooled, so you absolutely have to serve it warm. I placed it in a warming pan for the event, which worked great.

The butter adds richness to the sauce. The walnuts gave the ice cream sundaes a nice crunch.

I can imagine this sauce used in a variety of ways besides ice cream. It would be great on some angel food or pound cake.

I stored the sauce in a Ball canning jar. It will keep several weeks in the refrigerator. You could also seal the jar to make it shelf stable.

BUTTERSCOTCH SAUCE

1 1/2 Cups Light Brown Sugar

1/4 Cup Water

4 Tablespoons Butter

1/2 Tablespoon Lemon Juice

1/2 Cup Chopped Nut Meats

Boil the sugar and water together to 234 degrees. Add butter, lemon juice and nut meats.