Caramel Pecan Sundaes

You scream I scream.

My residents love ice cream. Almost daily, someone will order ice cream as an alternative to the featured dessert. When ice cream is the headliner, I don't get any complaints. It's cold, it's smooth, it's creamy, it's easy to eat, it's easy to serve, what's not to love about ice cream? If we had an ice cream maker at work, I would make it myself, and perhaps someday we will get one, but for now, store bought is just fine.

We all scream for ice cream!

I got this caramel sauce recipe from culinary school- I have made it countless times, and it has never failed me. Once you get the hang of it, you won't need to measure, just wing it. It's extremely versatile- you can make it as dark (bitter) or light (sweet) as you want, and incorporate additions, such as beer or rum. And it keeps for weeks (refrigerated) so you can always have it on hand!

Caramel Sauce
yield: 2 1/2 cups

ingredients:
8 ounces sugar
3 ounces water
8 ounces heavy cream, hot
pinch salt ( I like my caramel salty, so I add more to taste )
1-2 tablespoons butter

directions:
Place the water, then sugar, into a (medium or large) saucepan, cover a heat over medium until the sugar syrup goes clear. Do not stir! Resist the urge! Once all the sugar is dissolved, remove lid, raise the heat to high, and boil off the water as quickly as possible. Cook to a medium dark caramel, lowering or turning off the heat towards the end to prevent burning. Remove from heat and slowly add the hot cream and salt to caramel, stirring to prevent boiling over. Stir until the sauce is a uniform consistency. Stir in butter. Store refrigerated in a covered container (I use a squirt bottle).

Candied Nuts
yield: about 3 cups

ingredients:
3 cups pecan halves or other nuts
1 large egg white, lightly beaten
1/2 cup sugar, brown sugar, honey or maple syrup
1 teaspoon spices- cinnamon and nutmeg or other combination

directions:
Preheat oven to 300 degrees Farenheit. Toss nuts with egg whites in a large bowl. Srpinkle with spices and toss to coat thoroughly. Spread onto a sheetpan and bake, stirring occasionally to ensure even baking, for about 30 minutes. Cool and store airtight for up to 2 weeks.

Caramel Pecan Sundaes-
If you have any caramel sauce and nuts leftover, not to mention ice cream, you can make your old folks (and yourself) a caramel pecan ice cream sundae: Just put them together. Whipped cream optional.

three simple components: vanilla ice cream with homemade caramel sauce and candied pecans