Serves 2
30 min
Salted Caramel Sundae with Bananas and Pecan Praline
Recipe GLPRd55cc24a12a848
A decadent two-person dessert featuring creamy salted caramel ice cream over fresh banana slices, topped with crispy pecan praline and warm hot fudge. The homemade pecan praline adds a delightful crunch and caramelized sweetness to this indulgent treat.
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Ingredients
1 banana
4 scoops salted caramel ice cream
2 tablespoons hot fudge sauce, warmed
1/8 cup granulated sugar
1/4 cup pecan halves
1 & 1/2 tablespoons water
Directions
Place a baking sheet lined with parchment paper in the freezer to chill. In a small skillet over medium heat, combine the granulated sugar and water. Bring to a boil and stir frequently until the sugar dissolves and turns a deep amber caramel color, about 4 to 5 minutes.
Add the pecan halves to the hot caramel and stir constantly for 1 minute to coat them evenly.
Carefully pour the caramel-coated pecans onto the chilled baking sheet, spreading them in a single layer to cool.
Allow the pecan praline to cool completely until it becomes brittle, about 10 to 15 minutes. Once hardened, break into bite-sized pieces. While the praline cools, peel and slice the banana lengthwise, then cut each half into 2 pieces to create 4 total pieces. Warm the hot fudge sauce in the microwave for 15 to 20 seconds until warm.
Arrange the banana pieces on two dessert plates, dividing them equally.
Place 2 scoops of salted caramel ice cream on top of the banana pieces on each plate.
Distribute the pecan praline pieces over each sundae and drizzle with the warm hot fudge sauce. Serve immediately.
