HAZELNUT BUTTERSCOTCH SAUCE

1 cup dark brown sugar (firmly packed)
1 dash salt
1/3 cup milk
2 tbsp light corn syrup
3 tbsp butter or margarine
1/2 cup Oregon hazelnuts, roasted and coarsely chopped
1 tsp vanilla

Combine sugar, salt, milk, corn syrup and butter in saucepan. Bring to a boil, stirring constantly; cook about 5 minutes, or until thickened.

Remove from heat and add hazelnuts and vanilla.

Serve warm over ice cream.

Makes about 1 1/3 cups
Source: Oregon Hazelnut Industry and The Hazelnut Marketing Board