PECAN PRALINE SUNDAE

Pecan Praline Sundae image

Provided by Andy Anderson !

Time 20m

Number Of Ingredients 9

1/2 c dark brown sugar, packed
6 Tbsp sweet butter, unsalted
3 Tbsp heavy cream
1 Tbsp brandy (optional but nice)
1/8 tsp salt, kosher variety, coarse grind
1 1/2 tsp vanilla extract
1 c fresh pecans 1/2 coarsely chopped, 1/2 halved
good french vanilla ice cream
whipped cream

Steps:

1. PREP/PREPARE
2. Gather your ingredients.
3. Add the brown sugar, salt cream, butter and brandy (if using) to a saucepan.
4. Set the burner to medium low, and bring the mixture up to a simmer.
5. Chef's Tip: During the heating process, continue to stir the mixture.
6. Cook until the mixture thickens, about 4 to 6 minutes.
7. Chef's Note: We are making a sauce, not praline candy. If you overcook the mixture, when it cools it will harden into a thick mass, and I hate it when that happens.
8. Take off the heat, and stir in the vanilla.
9. Add the pecans and allow the sauce to cool down until just slightly warm.
10. Chef's Note: The sauce, is best when it's first made, and will turn a bit grainy if it's reheated. That's not the worst thing in the world; however, you should make it just before serving.
11. PLATE/PRESENT
12. Place about 1/2-inch of the mixture into a Sunday glass.
13. Add a nice scoop of ice cream
14. Cover with a bit more of the sauce.
15. Add another scoop of ice cream.
16. Cover with more sauce.
17. Top with whipped cream, and maybe a cherry. Enjoy.
18. Keep the faith and keep cooking.