Hazelnut Butterscotch Sauce
Yield: about 1-1/3 cups. 

       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 & 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.