Instructions: For sauce: Put butter, brown sugar, corn syrup, cream, vanilla and salt into a heavy-duty saucepan on medium-high heat. Cook, whisking constantly, until it boils. Boil 2 minutes. Cool to room temperature, whisking occasionally so butter does not separate from mixture.

For pecans: Put nuts, granulated sugar, butter and salt into a stainless-steel bowl; toss until thoroughly coated. Place on cookie sheet; bake until golden brown, about 10 minutes. Do not over-bake.

Cool. Scoop ice cream into 6 bowls. Top with about 1/3 cup of the butterscotch sauce, a few candied pecans and whipped cream.

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