Butterscotch Sauce with Hazelnuts
1 plus 1 tablespoon cup firmly packed dark brown sugar
1/3 cup milk
2 tablespoons light corn syrup
3 tablespoons butter or margarine
1/2 cup roasted and coarsely chopped 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.