Comments: Great served warm over icecream or pound cake

1	cup	firmly packed dark brown sugar
		Dash salt
1/3	cup	milk
2	tablespoons	light corn syrup
3	tablespoons	butter or margarine
1/2	cup	roasted and coarsely chopped Oregon hazelnuts
1	teaspoon	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.

  Serves 10 - Yield 1 1/3 cups