German Chocolate Sundae Sauce

1 cup half-and-half1 cup dark brown sugar, firmly packed3 large egg yolks 1/2 cup unsalted butter, softened1 cup flaked coconut1 cup chopped walnuts1 1/2 teaspoons vanilla extractIn medium saucepan, combine half-and-half, brown sugar, egg yolks and butter. Cook over medium heat, stirring constantly until mixture thickens and just begins to boil. Stir in coconut and nuts. Bring mixture to boil, stirring constantly. Reduce heat to low and continue cooking 3 to 4 minutes until topping is thick and caramel in color.Remove from heat and stir in vanilla extract. Cool 15 minutes in pan, stirring occasionally, before spooning over your favorite chocolate ice cream. Garnish with whip cream, if desired.Topping keeps for two weeks refrigerated. Warm before serving.Serves 18.Baker's hint: Chopped pecans or almonds can be substituted for the walnuts.Nutrition values per serving (topping only): 177 calories, 13 g fat (6 g saturated), 14 g carbohydrates, 1 g fiber, 3 g protein, 54 mg cholesterol, 13 mg sodium.