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  • Butterscotch Praline Sundae

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    Butterscotch Praline Sundae
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 stk ( 1/2 c.) unsalted butter
    • 1 1/4 c. packed brown sugar
    • 3/4 c. each: light corn syrup, whipping cream
    • 2 tsp vanilla extract
    • 1 1/4 tsp salt Candied pecans
    • 12 ounce whole pecans
    • 4 Tbsp. granulated sugar
    • 4 Tbsp. butter, melted
    • 1 tsp salt
    • 1 quart premium vanilla ice cream Whipped cream, optional Heat oven to 350 degrees.

    Directions

    1. For sauce: Put butter, brown sugar, corn syrup, cream, vanilla and salt into a heavy-duty saucepan on medium-high heat. Cook, whisking constantly, till it boils. Boil 2 min. Cold to room temperature, whisking occasionally so butter does not separate from mix.
    2. For pecans: Put nuts, granulated sugar, butter and salt into a stainless-steel bowl; toss till thoroughly coated. Place on cookie sheet; bake till golden, about 10 min. Don't over-bake.
    3. Cold. Scoop ice cream into 6 bowls. Top with about 1/3 c. of the butterscotch sauce, a few candied pecans and whipped cream.

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