2 oz Praline Liquor
1 tb Instant Coffee Powder
1 ds Salt
1/4 c  Water
1 1/4 c  Lt brown sugar
1 cn Sweetened condensed milk
1/2 c  Chopped pecans
1 ts Vanilla

Combine liquor, coffee, salt, water, sugar in heavy saucepan. Heat,
stirring constantly, to boil. Cook without stirring to 230 deg. on candy
therm. Blend syrup slowly into milk. Add pecans and vanilla. Serve over ice
cream.