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Ingredients
| unsalted butter: 6 Tbl |
| dark brown sugar (packed): 3/4 cup |
| evaporated milk: 3/4 cup |
| hazelnuts - filberts (whole): 1/2 cup |
Butterscotch Sauce
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
15 min -
Servings
5 serving(s)
Tags
- Melt the butter and sugar in a heavy pan, bring to a boil and boil for 2 minutes. Cool for 5 minutes.
- 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.
- Spread the haxlenuts on a baking sheet and toast in a hot oven.
- Slide the nuts onto a clean dish, towel and rub them briskly to remove the skins.
- Chop the nuts coarsely and stir into the sauce. Serve hot poured over ice cream and warm waffles or pancakes.