Butter Pecan Blondie Sundaes With Creamy Caramel Sauce Recipes

CARAMEL PECAN SUNDAES

Steps:

• For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits. To assemble the sundaes, place one scoop of vanilla ice cream and one scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.

ICE CREAM SUNDAE WITH HOMEMADE CARAMEL SAUCE

Steps:

• Spoon two large scoops of ice cream into each of four dessert bowls. Divide the chopped peanuts between the bowls; then sprinkle each with some cookie crumbs, drizzle with some caramel sauce, and top with a dollop of whipped cream. Serve.
• Preheat the oven to 350 degrees F.
• Add the sandwich cookies to a food processor and pulse to coarse crumbs. Spread the crumbs out evenly on a baking sheet and drizzle with the melted butter. Bake for 10 minutes. Let cool completely. Use crumbs as an ice cream topping, for crunch.
• Combine the brown sugar, butter, cream and salt in a medium saucepan. Stirring constantly, bring to a simmer over medium heat and cook until the mixture is smooth and saucy, about 5 minutes.

PECAN CARAMEL SAUCE

Steps:

• Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

BUTTER PECAN BROWNIE SUNDAE

Steps:

• Top prepared brownies with scoops of butter pecan ice cream. Drizzle with caramel sauce and sprinkle with chopped pecans.

BUTTER PECAN BLONDIES WITH MISO CARAMEL SAUCE

Steps:

• Begin the blondies: In medium pot, heat butter and brown sugar to boiling over medium-high heat. Boil 1 minute, stirring constantly. Transfer to refrigerator for 45 minutes.
• Preheat & toast: Preheat oven to 350°F. Measure 1/2 cup Fisher® Pecan Halves and reserve. Coarsely chop remaining pecans. Bake coarsely chopped pecans on rimmed baking sheet for 5 minutes or until lightly browned. Remove from oven and cool. Reserve 1/2 cup chopped toasted pecans for sauce.
• Prepare pan: Spray 9 x 9-inch metal baking pan with cooking spray. Line bottom of pan with parchment paper, then spray parchment with cooking spray. If using, lightly dust with Fisher® Almond Flour.
• Mix dry ingredients: Add all-purpose flour, baking powder and salt to medium bowl and whisk until well combined.
• Combine batter: Transfer cooled butter mixture to mixing bowl and add egg and vanilla. Using mixer with whisk attachment, beat on medium speed 2 minutes or until light, thick and pale. Add flour mixture and beat on low 30 seconds or until just combined, scraping bowl as needed. Gently fold in remaining 1-1/2 cups chopped toasted pecans.
• Finish blondies for baking: Transfer batter to pan and smooth batter into even layer. Sprinkle with reserved 1/2 cup (whole) pecan halves.
• Bake blondies: Transfer to oven and bake 22 to 24 minutes or until toothpick inserted in center of pan comes out clean. Transfer pan to cooling rack and allow to cool completely before turning out onto cutting board and cutting into 16 squares.
• Make the sauce: Place sugar and water in medium pot over medium-high heat. Cook 8 to 12 minutes or until mixture becomes dark golden brown, carefully swirling mixture as it cooks (do not stir).
• Finish the sauce: Remove pot from heat. While whisking carefully, gradually add cream until all cream is incorporated. Whisk in miso; then stir in reserved 1/2 cup chopped toasted pecans.
• To serve, place blondies on small plates and top each blondie with 1/2 cup vanilla ice cream. Drizzle with warm caramel sauce.