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Categories:Viewed: 26 - Published at: 8 years ago
Ingredients
- 1 1/2 cups sugar
- 3/4 cup water
- 1 1/2 cups whipping cream
- 1/2 cup toasted macadamia nuts (about 6 ounces)
- Macadamia brittle, butter pecan or vanilla ice cream
- 3 bananas, peeled, sliced into rounds
- Additional toasted macadamia nuts
Method
- Stir sugar and 3/4 cup water in heavy large saucepan over low heat until sugar dissolves.
- Increase heat and boil without stirring until syrup is deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 14 minutes.
- Remove from heat; add cream (mixture will bubble vigorously).
- Return pan to medium-low heat; stir until any hard caramel bits dissolve.
- Mix in 1/2 cup nuts.
- (Sauce can be made 2 days ahead.
- Cover; keep chilled.
- Rewarm before serving.)
- Place 2 scoops of ice cream in each of 6 bowls.
- Top with banana slices and warm caramel sauce.
- Sprinkle each sundae with additional nuts and serve.
