Vanilla Ice Cream with Pecan-Cinnamon Caramel Sauce

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By: Andrew Chase

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.

Serving(s): 8 to 10

Nutritional Information
Per each of 10 servings: about
Calories	404 cal
Protein	3 g
Fat (total)	26 g
Sat. Fat	8 g
Fibre	44 g
Cholesterol	38 mg
Sodium	33 mg
Calcium	3 % RDI
Iron	5 % RDI
Vitamin A	10 % RDI
Folate	3 % RDI

Also in this menu:

Mexican spring fiesta

Source

Homemakers Magazine: April 2006

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