Caramel Pecan pie

1 cup light corn syrup

1/2 cup of caramel ice cream topping

1/2 cup butter

two pie crust from freezer section

2 cups whole pecans

3 lightly beaten eggs

1 tsp vanilla

Dash of salt

Preparation:

1. Preheat oven to 375 F.

2. Combine corn syrup, caramel, sugar, and butter in saucepan, bring to gentle boil and continue to boil, uncovered, for additional 5 minutes.

3. Stirring often.

4. Allow mixture to cool slightly.

5. Put one cup of pecans into each pie shell (more if you prefer).

6. Combine eggs, vanilla and salt.

7. Add a small amount of syrup mixture to eggs and mix well. Add rest of mixture but do so very slowly.

8. Pour mixture over pecans, bake 30 to 35 mins or until knife inserted near center comes out clean. Cover crust with a slim collar of foil to keep crust from burning.