- ½tbsp butter
- 50g (2oz) pecans
- 1tbsp soft brown sugar
- 397g can caramel (dulce de leche)
- 1tsp sea salt, plus extra to top
- 4 big scoops vanilla ice cream
- icing sugar, to decorate
Melt the butter in a frying pan, and add the pecans and sugar. Cook on a medium heat for 3 or 4 minutes, stirring often. Mix the caramel with the sea salt.
Scoop ice cream into bowls, top with a spoonful of caramel, and sprinkle with a little sea salt and toasted pecans, plus a dusting of icing sugar.