Praline Parfait

vanilla ice cream

praline sauce (recipe below)

whipped cream

candied pecans (see below)

Layer scoops of vanilla ice cream with praline sauce. Top with whipped cream and candied pecans.

Praline Sauce

4 ounces butter

1 cup dark brown sugar

3/4 cup pecans

1/4 teaspoon ground cinnamon

1 cup heavy cream

1/2 teaspoon vanilla extract

Melt butter over medium heat. Add brown sugar and pecans. Stir constantly until the brown sugar melts and you start to smell the pecans. Bring to a boil.

Add cinnamon and stir well. If you happen to have ½ of a tonka bean hanging around, you could grate that in the sauce.

Add heavy cream and return to a boil. Boil for 3 minutes or so to reduce sauce.

Candied Pecans

1 cup sugar

1 tsp cinnamon

¼ cup + 1 teaspoon water

1 tsp vanilla

1 cup pecans

Line a heat proof sheet pan with wax paper.

Combine the sugar, cinnamon, ¼ cup water, and vanilla in a small heavy duty pot. Add the pecans and stir. Heat over medium heat, stirring occasionally. The water gradually evaporates. Eventually the mixture will seize. When the mixture seizes, add 1 teaspoon of water to separate the pecans.

Pour the mixture onto the prepared sheet pan. Allow to cool.