Pecan caramel sundae

Pecan caramel sundae

By
From
Under the Walnut Tree
Serves
4-5
Photographer
Fanny Bergenström

Vanilla or chocolate ice cream smothered in a caramel sauce and topped with toasted pecans.

Ingredients

Method

  1. Toast about 100 g pecans until nicely golden. Chop and set aside.
  2. Slowly melt 50 g butter, 3 tablespoons golden syrup, 3 tablespoons caster sugar and 200 ml pure (whipping) cream in a small, heavy-based saucepan. Simmer over low heat for 20-25 minutes, uncovered, stirring regularly until it thickens.
  3. Drizzle the warm or just-cooled caramel sauce over ice cream, and sprinkle the toasted pecans on top.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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