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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
- 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.
- 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.
- 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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