Recipe(tried): Caramel Crunch Sauce

Caramel Crunch Sauce
Source: Unknown
Yield: 3-1/2 cups

1/4 cup butter or margarine
2 tablespoons all-purpose flour
1 1/4 cups firmly packed brown sugar
3/4 cup light corn syrup
1 (5 ounce) can evaporated milk
1 1/2 cups coarsely chopped pecans, toasted
4 (1.4 ounce) English toffee-flavored candy bars, coarsely crushed

Melt butter in a medium saucepan; add flour, stirring until smooth. Stir in brown sugar and corn syrup. Bring mixture to a boil; reduce heat, and simmer for 5 minutes, stirring constantly. Remove from heat, and let cool for 15 minutes. Gradually stir in evaporated milk. Stir in pecans and crushed candy. Serve sauce warm over ice cream. This sauce can be kept in the refrigerator for 6 months.

To process this product fill 8-ounce jars with syrup leaving 1/4-inch headspace. Remove air bubbles by sliding a non-metallic spatula through the syrup. Wipe rims and threads of jar with a clean, damp cloth. Apply lids that have been treated according to manufacturer's directions. Center heated lid on jar with sealing compound next to glass. Screw band down evenly and firmly until a point of resistance is met-fingertip tight.

Process in a hot water bath at 200 degrees F. for 10 minutes. Remove jars from canner; set them upright on a towel to cool. Band should not be retightened. Let jars cool 12 to 24 hours. After jars are cool, test for a seal by pressing the center of the lid. If the lid does not flex up and down, the lid is sealed. Store any jars that haven't sealed in the refrigerator. Remove the bands. Wipe jars and lids with a clean, damp cloth. Label and store jars in a cool, dry, dark place.