Pralines 'n' Cream

4 Tbls. real butter
1 c. brown sugar
1 c. heavy whipping cream
1/8 tsp salt
2 tsp. vanilla
1 c. pecans, toasted and chopped (toast in oven on greased foil for about 5 min. at 350)
vanilla ice cream

In saucepan, melt butter on med.  Stir in sugar, cream and salt.  Heat to boiling on med - high, stirring constantly. Boil, still stirring for 2 min. Remove from head; stir in vanilla and pecans.  Let cool slightly (will thicken as it cools). Serve over ice cream. Sauce can be stored in fridge for 1 + weeks. Yield 2 cups.
                                                                         - Tricia