Praline Sundae Topping

1/4 C butter
1 1/4 C packed brown sugar
16 large marshmallows
2 T light corn syrup
Dash salt
1/2 to 3/4 C evaporated milk
1/2 C chopped pecans
1 tsp vanilla

Toast pecans and set aside. Melt butter in a saucepan. Add brown sugar, marshmallows, corn syrup, and salt. Stir over low heat until marshmallows are melted and mixture comes to a boil. Boil one minute. Remove from heat; cool five minutes. Stir in evaporated milk, pecans and vanilla. Serve warm or cold. Store in refrigerator. Makes 2 1/2 cups.