Irish cream sundae with caramelised macadamias and pretzels

Method

1. To make the caramelised nuts, line a baking tray with non-stick baking paper and put the macadamias in the centre of the tray. Put the sugar into a spotlessly clean frying pan and shake to spread it evenly, then put over a very low heat and leave it alone. In a few minutes it will begin to melt and caramelise. Once most of the sugar crystals have disappeared, drag the melted sugar around with a fork to even out the colour. When the sugar has formed a golden caramel, pour it over the nuts and leave to set until completely firm. Break up the caramel nuts and chop into small chunks using a heavy knife.
2. To assemble the sundaes, layer up scoops of ice cream in sundae or tall glasses with the nuts, a drizzle of Baileys and the crumbled pretzels. Top each sundae with the rest of the Baileys, nuts and a few whole pretzels, then serve.