Recipe

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• 2 cups of packed light brown sugar
• 2 tbsp butter
• 1 1/2 cups cold water
• 1/8 tsp salt
• 1 tsp vanilla extract
• 2 cups all-purpose white flour
• 1 cup granulated sugar
• 2 tbsp butter, melted
• 1 cup milk
• 2 tsp cinnamon
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup pecans, coarsely chopped

• 1 Mix sauce ingredients first and set aside.
• 2 For sauce:.
• 3 In a medium sauce pan, combine brown sugar, water, butter and salt.Bring to a boil and boil for 5 minutes.Remove from heat and add vanilla.Stir well and set aside.
• 4 BATTER:.
• 5 In a mixer bowl, combine flour, sugar, baking powder, cinnamon, and salt. Combine the milk, melted butter, and vanilla and add all at once to the flour mixture. blend quickly. Spread in an oiled 9x13 pan, then pour the reserved sauce mixture over the tip.DO NOT MIX IN - Scatter pecans over the top -
• 6 Bake for 40-45 minutes or until the center bubbles up.
• 7 Serve warm with cream or ice cream - I used Cool Whip -
• 8 I must say - this pudding reheats well in the microwave -
• 9 Pour Step1 over it and sprinkle with a few chopped nuts, if desired.
• 10 Bake 45 minutes at 350*.
• 11 Serve with whipped cream or thawed non dairy whipped topping.