Caramel Pecan Banana Sundae Recipes

Steps:

• For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits. To assemble the sundaes, place one scoop of vanilla ice cream and one scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.

Steps:

• For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan.
• Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves.
• Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot!
• Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat.
• Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry.
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.
• To assemble the sundaes, place 1 scoop of vanilla ice cream and 1 scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side.

Steps:

• For kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.
• Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.
• Unfold puff pastry in center of prepared pan. Evenly spread half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.
• Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.
• Bake 15 to 20 minutes or until pastry is golden brown.
• For icing, whisk together all ingredients, adding additional cream if necessary.
• Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve.

Steps:

• In a skillet, combine brown sugar, butter, cream, extracts and cinnamon. Bring to a boil over medium heat; stirring constantly. Cook for 2 minutes.
• Remove from heat; add bananas and stir until coated. Return to heat and cook 2 minutes longer; stirring occasionally.
• Serve warm over ice cream.

Steps:

• Use a knife to slice and carve out a top of bananas in lengthwise.
• Sprinkle turbinado sugar on the bananas and torched them with a blowtorch.
• ( Or you can run them under the broiler).
• Lay out mini marshmallows and torched them again.
• Lay out crushed graham cracker and pour chocolate syrup.
• **make room to middle of banana for ice cream.
• Slice banana and sprinkle sugar and torch to brûlée consistency.
• Sprinkle finely crushed graham cracker on the middle of bananas.
• Scoop ice cream and add finely crushed graham cracker and pour chocolate syrup.
• Put sliced brûlée banana on top of ice cream for garnish.