Toasted Coconut Pecan Topping
A great topping for a brownie sundae.
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 1-3/4 cups
3/4 cup sweetened flaked coconut
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup Karo® Dark Corn Syrup
3 tablespoons water
1/2 cup evaporated milk
Preheat oven to 350°F. Spread coconut and pecans in a shallow baking pan. Bake 7 to 10 minutes or until lightly browned, stirring occasionally. Set aside.
Combine sugar, corn syrup, and water in a small saucepan. Bring to boil over medium heat, stirring constantly; boil 2 minutes. Remove from heat.
Stir in coconut, pecans and evaporated milk. Cool.
Serve over ice cream and cake. Store in refrigerator. Stir before serving.