Honey Almond Brickle
6 tablespoons unsalted butter
3/4 cup honey (such as Eucalyptus, Wildflower or other assertive honey*)
2 cups slivered almonds
3/4 teaspoon salt
1 cup plus 2 tablespoons heavy cream
In a heavy-bottomed saucepan, melt butter and honey over medium-high heat. Add almonds and stir constantly for 8 to 10 minutes. The almonds and honey butter will darken to a rich, golden brown caramel. Do not overcook or leave unattended, as the mixture will burn easily.
Remove from heat and, still stirring, add salt. Slowly stir in cream. Watch carefully as caramel mixture will sputter and steam. Pour sauce into a bowl and allow to cool. Yields 2 3/4 cups.
*Any honey may be used, these are simply varietal recommendations.
Serving Suggestion: Keep the sauce on the side and spoon it over the ice cream when serving, or warm it for a hot sundae presentation. Alternatively, fold the Honey Almond Brickle sauce into the ice cream as you are packing it for the freezer. Work quickly and drizzle the sauce over the ice cream as you pack it. Do not over mix. Place in the freezer for several hours or overnight.
Tip: Do not fold the brickle into ice cream during the freezing process. The sauce will clump and the butter may separate.