Ingredients
>
1/2 cup sugar
>
1 tbsp light corn syrup
>
1/8 tsp salt
>
1 cup walnuts
>
1/4 cup heavy cream, warmed
>
1/2 tsp vanilla extract
>
1/2 tbsp butter, softened
>
6 cups ice cream
>
1 1/2 cups coarsely crushed gluten-free pretzels
Steps
1
In a medium microwave-safe bowl, whisk together the sugar, corn syrup, 1 tbsp water, and salt. Microwave on high, uncovered, 2–3 min., checking every 30 sec. after 2 min., until golden.
2
Meanwhile, chop the walnuts.
3
Carefully remove caramel from microwave and let stand 2–3 min., until dark golden brown. Slowly whisk in the heavy cream (mixture will bubble up). Whisk in the vanilla and butter until smooth. Cool completely.
4
To assemble sundaes, divide half of ice cream among parfait glasses or bowls. Drizzle with some of caramel sauce and top with half of pretzels and walnuts. Repeat layering.
Tips
The caramel sauce can be doubled and kept in the fridge for up to 2 weeks. If it’s too stiff right out of the fridge, microwave 10 sec. until runny.
