Pumpkin Sundaes
Calories
Ingredients
- pumpkin ice cream any kind you can find, mine was pumpkin pie
- caramel sauce homemade or from the store, I used Smuckers
- Toasted Pecans or Cinnamon Toast Pecans chopped (see recipe in notes)
Instructions
- Scoop up ice cream and drizzle with caramel sauce. Then top it off with toasted or cinnamon toasted pecans. You could even add a spoonful of sweetened whipped cream.
Notes
Toasted Pecans
Put your pecans on a cookies sheet. Place them in a 350 degree oven for 4 minutes. Give them a stir and cook them for another 4 minutes. Let them cool and that’s it.
Cinnamon Toast Pecans
2 tbsp butter, melted
2 Tbsp corn syrup
2 tsp sugar
1/2 tsp ground cinnamon
1/4 tsp salt
4 cups pecans (about 1 pound)
Put your pecans on a cookies sheet. Place them in a 350 degree oven for 4 minutes. Give them a stir and cook them for another 4 minutes. Let them cool and that’s it.
Cinnamon Toast Pecans
2 tbsp butter, melted
2 Tbsp corn syrup
2 tsp sugar
1/2 tsp ground cinnamon
1/4 tsp salt
4 cups pecans (about 1 pound)
- Preheat oven to 250 degrees
- Stir together first 5 ingredients. Add pecans, tossing to coat.
- Spread nuts in a single layer on a large jelly roll pan. Bake for 1 hour stirring every 15 minutes.
- Let Cool; store in an airtight container up to 2 weeks