Wednesday, August 29, 2012

Brazil nuts and Berries Crunchy Sundae

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  • 150g pack Brazil nuts , roughly chopped
  • a little vegetable or sunflower oil
  • 175g golden caster sugar
  • 2 x 500ml tubs good quality vanilla ice cream
  • 200g berries 
Cinnamon hot chocolate sauce
  • 100g bar dark chocolate (70% cocoa)
  • 1 tsp ground cinnamon
  • 150ml pot double cream
  • 150ml whole milk
  • 1 tbsp golden syrup
  • Toast the Brazils on a baking sheet at 180C/160C fan/gas 4 for 10 mins.
  • Tip onto a separate lightly oiled baking sheet.
  • Gently heat the sugar in a non-stick pan for about 5 mins until it melts, then let it bubble into a dark golden caramel, swirling it around the pan if it colours patchily.
  • Pour the caramel over the nuts and allow to cool.
  • Once cold, put half of the nutty caramel into a food processor and whizz until grainy.
  • Smash the rest with a rolling pin to give nobbly shards. Can be made up to 3 days ahead and kept in an airtight container.
  • Soften the ice cream for 10 mins, scoop into a large bowl or tub, then use electric handheld beaters to beat until smooth and thick.
  • Fold half of the fine, nutty caramel through it, then re-freeze. On the day of your party, scoop the ice cream, then return the scoops to the freezer on a tray. This will make assembling the puds really simple.
  • For the sauce, put all the ingredients in a pan, then gently heat until melted and smooth. Make up to 3 days ahead if you like, then gently reheat.
  • To serve, spoon a little of the whizzed caramel into the bottom of 6 glasses. Add some berries, then a scoop of ice cream.
  • Drizzle with warm sauce, add some more berries, a little more sauce, then top with shards of Brazil nut caramel.
Recipe Origin: Brazil nut crunch sundae


  1. this sounds so delicious and not THAT hard to make !!

  2. Making caramel from the sugar is a bit messy but the end result is really nice, all worth the work!


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