Vietnamese Coffee Sundaes with Crushed Peanut Brittle

1. 1

   Lightly grease a baking sheet.

2. 2

   In a small saucepan, combine 1 cup of the sugar with the water and bring to a boil.

3. 3

   Cook over moderately high heat, undisturbed, until an amber caramel forms, about 12 minutes.

4. 4

   Remove the saucepan from the heat and stir in the roasted peanuts, cinnamon and salt until the peanuts are evenly coated.

5. 5

   Scrape the caramel mixture onto the prepared baking sheet and spread in an even layer.

6. 6

   Let stand until the brittle is hardened, about 20 minutes.

7. 7

   Break off 4 medium-size pieces of peanut brittle.

8. 8

   Place the remaining brittle in a resealable plastic bag and roll with a rolling pin to crush the brittle into small pieces.

9. 9

   In a medium bowl, whisk the sweetened condensed milk with the dissolved instant coffee.

10. 10

    In another medium bowl, using an electric mixer, beat the heavy cream with the remaining 1 tablespoon of sugar at high speed until softly whipped.

11. 11

    Scoop the ice cream into 4 bowls and drizzle with the milky coffee.

12. 12

    Sprinkle with the crushed peanut brittle and top with a generous dollop of whipped cream.

13. 13

    Garnish with the reserved pieces of peanut brittle and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.