Honeycomb sundae with lemon caramel and caramelised pecans

These decadent honeycomb ice cream sundaes combine caramelised pecans, lemon caramel sauce and honeycomb, all served up in homemade brandy snap baskets. To learn how to make honeycomb at home, visit our handy guide.

First published in 2016




Caramelised pecans

  • 75g of pecan nuts
  • 100g of sugar
  • 5g of salt
  • oil, for deep frying

Lemon caramel

Brandy snaps

To serve


Begin by caramelising the pecans. Bring a pan of water to the boil and cook the pecans for 3–4 minutes until slightly softened. While they are boiling, mix the salt and sugar together in a bowl and heat a pan of oil for deep frying to 190°C
Once the pecans have softened, drain well but don’t let them dry. Tip them into the sugar and salt mixture and toss to cover
Shake off any excess sugar and carefully(!) lower the pecans into the hot oil – it’s easiest to do this using a slotted spoon. Lower them in then give a brisk stir to stop them sticking together. Line a tray with a silpat mat or some tin foil while they are cooking
Fry the pecans until the oil stops bubbling, as this is when you know all the moisture has evaporated. They should be covered in an even layer of golden brown sugar. Use the slotted spoon to remove them and scatter over the tray. Separate them from each other using two forks before the caramel starts to set or you will end up with one big lump of sugar and nuts!
Leave to cool and store in an airtight container until needed
For the lemon caramel, place the sugar in a small pan and heat to make a caramel. When the sugar is a dark caramel colour, whisk in the lemon juice, followed by the butter. Leave to cool before transferring to a squeezy bottle or small jug
Preheat the oven to 170°C/gas mark 3
To make the brandy snap baskets, place the sugar, golden syrup, lemon juice and butter in a small saucepan and heat gently until the sugar dissolves and the butter melts
Leave to cool slightly before pouring over the flour and ginger and whisk to form a paste
Line 2 baking trays with parchment paper and divide the mixture into 4. Spread it out into a large circle about 2mm thick
Bake for 6–7 minutes or until golden brown
Remove from the oven and leave to cool slightly, they should still be hot enough that they are pliable. Drape each brandy snap over the top of a tin can (i.e. a baked beans can) and gently press down the edges to flatten
Take the ice cream from the freezer 10 minutes before you want to serve it
Scoop 2 large scoops of ice cream into each basket and drizzle over the caramel. Garnish with the pecans, pieces of honeycomb and grate over the chocolate. Serve immediately
First published in 2016

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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