Honeyed Pecan Nut and Rooibos Toffee Sundae
(05 Mar 2013)

pecan sundae

Honeyed Pecan Nut and Rooibos Toffee Sundae

Serves 4


For the nuts:

  • 2 cups pecan nuts
  • ¼ cup honey


For the rooibos toffee sauce:

  • 500ml cream
  • 4 rooibos teabags, torn open for the leaves
  • 100g unsalted butter
  • 100g brown sugar
  • 4 Tbs honey


To assemble:

  • 8 scoops vanilla ice cream


  1. Place the pecan nuts and honey into a pan and heat gently until the honey begins to bubble and thicken.
  2. Spread nuts onto a greased tray and leave to cool.
  3. Place cream into a saucepan and add rooibos tea leaves. Bring to the boil then leave to steep for 5 minutes.
  4. Into another saucepan, place the butter, brown sugar and honey and stir until butter has melted.
  5. Strain in the rooibos cream and stir, simmer until the toffee sauce is thick then leave to cool to room temperature.
  6. To assemble, pour a drop of the cooled toffee sauce into the bottom of each sundae glass then top with a few nuts.
  7. Top each one with 2 scoops of ice cream then drizzle on a generous amount of sauce.
  8. Sprinkle on the honeyed pecan nuts and enjoy immediately.

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