Brazil nuts and Berries Crunchy Sundae

Ingredients

• 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

Method

• 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