Maple Walnut Sauce

1 1/2 cup packed dark brown sugar

1 cup heavy or whipping cream

1/2 cup pure maple syrup

6 tbsp butter or margarine

1 tbsp cider vinegar

1/4 tsp salt

3 cups toasted walnuts, chopped

2 tsp vanilla extract

In a heavy 3 qt saucepan, combine brown sugar, cream, maple

syrup, butter, vinegar and salt; heat to boiling over medium

high heat, stirring frequently. Reduce heat to medium; boil 5

minutes, stirring occasionally. Remove saucepan from heat;

stir in nuts and vanilla. Serve warm or spoon into decorative

jars with tight fitting lids for gift giving. Refrigerate up to 2 weeks.

Reheat to serve over ice cream.

You can make a sugar free version by substituting sugar free

products such as Splenda for the dark brown sugar and the maple syrup,