Vanilla Ice Cream with Pecan-Cinnamon Caramel Sauce
- Kid-friendly
- Vegetarian
- Simple recipes
Northern Mexico is known for its pecans, and pecans in a hardened crisp caramel are sold as a popular candy or simple dessert. Here, we nestle pecans in a rich, creamy caramel sauce piqued with cinnamon that's delicious spooned over ice cream.
Ingredients
- 2 cups (500 mL) granulated sugar
- 2 cups (500 mL) Pecan halves
- 1 cup (250 mL) whipping cream
- 2 tbsp (30 mL) salted butter (or unsalted butter with pinch salt)
- 1 tsp (5 mL) cinnamon
- Vanilla, chocolate or mocha ice cream
Preparation
In heavy saucepan, stir sugar with 1/3 cup/75 mL water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water to return sugar crystals to mixture. Bring to boil; boil, without stirring but brushing down side of pan if necessary, until dark amber, 6 to 7 minutes. Stir in pecans; remove pan from heat.
Holding pan at arm's length, pour in cream; stir vigorously until blended. Stir in butter and cinnamon. Return to heat and simmer until thick and creamy, 2 to 3 minutes. Let cool.
Serve over scoops of ice cream.
Makes 8 to 10 servings.
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