4 Serves
45 Mins
Heat the sugar and water in a saucepan until they turn a deep amber caramel.
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Vitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
103 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
114 mg / 1,250 mgPotassium
199 mg / 4,700 mgSodium
56 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
39 g / 50 gSaturated Fat
9 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Carefully whisk in the heavy cream until the caramel sauce is smooth, then let it cool slightly.
Toast the pecans in a dry frying pan until fragrant and lightly browned.
Scoop the vanilla ice cream into serving bowls and spoon the warm caramel over it.
Finish with the toasted pecans and serve immediately.
2
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