 Coconut Topping
|
|
|
|
Ingredients
|
|
1/2
|
cup (1 stick) butter
|
|
1/3
|
cup firmly packed light brown sugar
|
|
1/3
|
cup light corn syrup
|
|
1
|
cup sweetened shredded coconut, toasted*
|
|
3/4
|
cup chopped pecans
|
|
1
|
teaspoon vanilla extract
|
|
*To toast coconut, spread evenly on cookie sheet. Toast in preheated 350°F oven 7 to 8 minutes or until golden brown, stirring occasionally.
|
|
|
|
|
|
|
|
|
|
In large saucepan melt butter over medium heat; add brown sugar and corn syrup, stirring constantly until thick and bubbly. Remove from heat and stir in remaining ingredients.
|
|
|
|
© © Mars, Incorporated 2008
|
|
|
|
|
|
Printed
from fbnr.com
|
|
