Pecan Ball Sundae Recipes

PECAN BUTTER BALLS

Steps:

• Sift together into a medium sized bowl the flour, sugar and vanilla. Work in the margarine with a spoon or hands until well blended. Add chopped pecans and mix well.
• Shape dough into 1 inch balls and put on ungreased pans. Bake in a preheated 325 degree F (165 degrees C) oven for about 25 minutes or until pale brown. When slightly cool roll or shake in confectioners' sugar. Store in an air tight container.

PECAN BALL SUNDAE

Steps:

• For each sundae, scoop up a big ball of ice cream. (I mean bigger than you would normally serve as one scoop, because one ball is one sundae) Roll ball of ice cream in chopped pecans. At this point ice cream balls can be placed back in the freezer, if serving later.
• Heat hot fudge, place pecan covered ice cream ball in serving dish. Spoon hot fudge over top of pecan ball. Serve with whipped cream and a cherry on top if desired.

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 F 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 1 scoop of vanilla ice cream and 1 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.

GRANDMA'S OLD-FASHIONED BUTTER PECAN SUNDAE

Steps:

• 1. Combine all ingredients except whipping cream and pecans in saucepan. Cook over low-medium heat stirring occasionally, 5-8 minutes or until mixture just comes to a low boil.
• 2. Cool 5 minutes. Stir in whipping cream and pecans. Cool slightly before using. Serve over butter pecan, vanilla bean, chocolate ice cream or your favorite variety. Store unused butter pecan sauce in refrigerator.

PECAN PIE SUNDAE

Steps:

• Working quickly, scoop the rum raisin and chocolate chip ice cream on the pie, alternating flavors. Freeze the pie until the ice cream is firm, about 30 minutes
• Drizzle the chocolate shell over the ice cream. Sprinkle with the pecans. Freeze until the ice cream is very firm, about 1 hour.

GRANDMA'S PECAN BALLS (FROM AUNT KATIE)

Steps:

• Preheat oven to 350.
• Cream butter with sugar.
• Add flour and pecans, mix well.
• Roll into balls, about the size of a large gumball, and place on a cookie sheet (I prefer to line mine with parchment, but I'm sure cooking spray would do.).
• Bake at 350 for 20 minutes, or until very lightly browned.
• While still warm, roll in superfine sugar - this is important because the dough does not have much sugar.