Lunch: Hot-Tin-Roof-Sundae

Recipe by Elizabeth Falkner An entirely new kind of sundae: A light ice cream flecked with crunchy, bitter cocoa nibs is topped with a creamy chocolate-caramel sauce and a sprinkling of spicy, tangy peanuts.

Ingredients

1 cup sugar
1/4 cup water
1/4 cup light corn syrup
1/4 teaspoon cream of tartar
1 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter
1/2 teaspoon coarse kosher salt
1/2 teaspoon vanilla extract
4 ounces bittersweet chocolate (preferably 60% cocoa), chopped

Instructions

Stir first 4 ingredients in heavy medium saucepan over medium heat until sugar dissolves, occasionally brushing down pan sides with wet pastry brush. Increase heat and boil until syrup is deep amber, swirling pan occasionally, about 10 minutes. Turn off heat. Add cream and butter (mixture will bubble up). Stir until any caramel bits dissolve. Stir in salt and vanilla. Add chocolate; stir until melted and smooth. DO AHEAD: Can be made 1 week ahead. Transfer sauce to medium bowl; cover and chill. Rewarm before using.

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