75g soft light brown sugar
75g golden syrup
1 tsp vanilla extract
1 tsp coarse sea salt (we like Maldon sea salt,
from major supermarkets)
300ml double cream
60g caster sugar
50g pecan halves, toasted
Vanilla ice cream, to serve
1. Put the butter, brown sugar, golden syrup, vanilla and salt into a small saucepan and melt over a medium heat. Stir in the cream and bubble for 5 minutes until thickened slightly.
2. Scatter the caster sugar over the surface of a non-stick frying pan. Place over a medium heat and allow to melt (without stirring), shaking the pan until all the sugar has melted and turned golden brown. Sprinkle with a pinch of salt, add the pecans and toss in the caramel until coated. Tip onto a lightly oiled sheet of foil, leave to cool, then break into pieces.
3. To serve, place scoops of ice cream into 4 bowls, pour over the warm caramel sauce and scatter with the caramelised pecans.
- This is a perfect dessert to follow Stuffed tarragon chicken with cannellini bean stew served with Buttered cabbage and leeks.