Here is a fantastic dessert for a special occasion. It is alright to buy the ice cream and even the sauces, but you must make these nuts ahead of time. They will keep for weeks in the refrigerator. They can be used in salads and other savory courses as well as desserts.
To make a sundae, just before serving place a scoop of ice cream in the bottom of 6 ice cream sundae glass bowls, pour in some chocolate and caramel sauces, cover with another scoop of ice cream. Pour over more chocolate and caramel sauces and decorate with seasoned pecans and a spoonful of whipped cream, if desired.
Coarsely chop the chocolate. Pour the cream into a heavy-bottomed saucepan and bring to the scald stage, in other words, just before boiling. Remove the pot from the stove and add the chocolate. Cover the mixture and let it sit for 5 minutes. Stir the chocolate cream until smooth.
Makes 1 cup
Place the nuts in a medium saucepan with 1 qt. water and bring to a boil. Remove the nuts from the water with a sieve and drain thoroughly. Toss them into a large bowl filled with the powdered sugar and coat thoroughly.
Place the oil in a large wide skillet or wok. Heat the oil to 375 degrees, and fry the nuts, a handful at a time, until golden and crisp. Drain them on a cookie sheet or in a colander. Do not drain them on paper towels as they will stick While still hot, sprinkle with salt to taste. Store in sealed glass jars.
Makes 2 cups