salty pecan hot fudge sundaes

I love hot fudge sundaes; the contrast of hot and cold is incredible. I love how the heat melts little pools of ice cream, I love getting a bit that has cold ice cream and hot fudge in the same spoonful, I love how the fudge goes thick and slightly chewy and it cools.

The only thing that makes this brilliant combination even better is the addition of salty nuts. Like a peanut buster parfait from Dairy Queen - hot melty fudge, silky creamy ice cream and salty peanuts. I’m always tempted by a peanut buster parfait. When I was first thinking about these sundaes, I was thinking of using salty peanuts, which seem like the default sundae nut. But I thought of using toasted salty pecans instead and that seemed even more exciting. You could swap in whatever nuts most appeal to you.

salty pecan hot fudge sundaes

Note: the fudge sauce freezes very well. I like to freeze my leftovers in a mason jar. You can scoop it out one sundae worth at a time and reheat it in the microwave, so if you keep ice cream and salty pecans on hand, you never need to be more that 30 seconds away from one of these sundaes.

salty pecans

Note: 1 tsp of salt makes these pecans really very salty. Too salty to snack on, I felt. However, I liked the contrast of the very salty pecans with the sweetness of the fudge and ice cream. Dial in the level of salt that seems right to you.

• 1 cup pecan halves

• 1 tbs water

• ½-1 tsp salt (like Diamond Crystal)

Heat oven to 350° F. Dissolve salt in water. In a small bowl, toss pecans in salt water and spread on a baking sheet. Bake for 8-10 minutes, or until water has evaporated and pecans are slightly darker toasty brown. Set aside to cool.

hot fudge sauce

adapted from Smitten Kitchen

• 2 tbs butter

• 2/3 cup whipping cream

• 1/2 cup golden syrup (or you could use honey or corn syrup if that’s what you have on hand)

• 1/4 cup brown sugar

• 1/4 cup cocoa powder

• 1/4 teaspoon salt

• 6 ounces dark or bittersweet chocolate, roughly chopped

• 1 teaspoon vanilla extract

In a small pan over medium heat combine butter, cream, syrup, sugar, cocoa and salt. Stir together and bring to a simmer. Reduce heat to low and stir for about 5 more minutes. Remove from heat and add chocolate and vanilla.

Keeps in the fridge for a few weeks and in the freezer for ages. Because it’s really easy to use from frozen, I keep this in the freezer.

sundaes

• salted pecans

• fudge sauce

• vanilla ice cream

Scoop 2 or 3 scoops of ice cream per person into a dish. Generously top with pecans and fudge sauce.