Maple Affogato with Pecan Crunch
Photography by Christopher Testani
Recipe by Sarah Tenaglia
Start to Finish: 30 minutes | Servings: 4 |
Ingredients
Pecan Crunch
2/3 cup sugar
1/2 stick butter
1/2 tsp. baking soda
1 cup roasted pecans
Maple Affogato
1/3 cup pure maple syrup (preferably dark)
1 pt. vanilla ice cream
1/2 cup freshly brewed very strong espresso
1/4 tsp. ground nutmeg
1/4 tsp. ground espresso beans
1/4 cup chopped Pecan Crunch
Preparation
1. 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.
2. 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).
