It's the perfect way to end an Italian dinner party.
In medium heavy saucepan, stir sugar, butter, and 1/4 cup water over medium until sugar dissolves, about 3 minutes. Increase heat to high. Boil, without stirring, until mixture turns caramel in color, about 7 minutes. Remove from heat. Immediately stir in baking soda (mixture will bubble vigorously), then pecans. Pour onto foil-lined baking sheet. Transfer to freezer until cool, about 15 minutes. Coarsely chop. Store in airtight container for up to 1 month. Makes about 3/4 lb.
In small saucepan, boil maple syrup over high until reduced to 1/4 cup, about 2 minutes. Let cool. Scoop ice cream into bowls. Drizzle with espresso and reduced syrup. Top with nutmeg, ground espresso beans, and Pecan Crunch (above).
