Praline Ice Cream Sauce

1 1/2 cups golden or light brown sugar, packed
1/2 cup granulated sugar
1 cup buttermilk
1/2 cup unsalted butter
3 tablespoons light corn syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup coarsely chopped pecans

Combine the sugars, buttermilk, butter, syrup, and baking soda in a heavy
saucepan. Bring to the boiling point, then reduce the heat and simmer for
10 minutes, stirring occasionally. Remove from the heat and stir in the
vanilla and nuts. Cool completely before serving. The sauce will thicken.

By Linda Burns