Caramel Nut Topping Spread

Directions:

Combine the milk and cornstarch in a small saucepan and mix until cornstarch is throughly dissolved. Add the butter and the brown sugar and cook over medium heat. Stir constantly with a wire whisk until mixture thickens and comes to a boil. Continue to boil for 1 minute. Remove the pan from the heat and stir in the vanilla. Spread 2 tablespoons of the topping on top of each corn cake. Sprinkle each cake with 1 teaspoon of the roasted chopped peanuts. Peanuts can also be mixed into the topping. Serve immediately or reheat topping before spreading on corn cakes.