Port and Caramel Ice Cream Sundae

1. 1

   Place 1 scoop of vanilla ice cream in 4 parfait glasses.

2. 2

   Pour a little port over each scoop.

3. 3

   Drizzle caramel over the port and top with some of the cashews.

4. 4

   Repeat with another layer ice cream, port, caramel, and cashews.

5. 5

   Top with whipped cream and a little more caramel.

6. 6

   In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often.

7. 7

   Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes.

8. 8

   Remove from the heat.

9. 9

   Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes.

10. 10

    In a medium skillet, combine the butter and brown sugar.

11. 11

    Cook, stirring, over medium heat until the sugar is dissolved.

12. 12

    Add the nuts and a pinch of salt and cook, stirring, until toasted and evenly coated, about 6 minutes.

13. 13

    Remove from the heat.

14. 14

    Spread the coated nuts on the prepared baking sheet, stirring with a fork to keep from clumping.

* Per serving · 4 servings · Values may vary.

No additional tips available.