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Ice cream topping for added crunch Recipe

American · Condiment · 13 min total

A simple, crunchy topping made from toasted nuts and seeds, perfect for adding texture to any ice cream.

Ingredients

• 1/2 cup chopped pecans
• 1/4 cup sliced almonds
• 2 tablespoons pumpkin seeds
• 2 tablespoons sunflower seeds
• 1 tablespoon unsalted butter
• 1 tablespoon brown sugar
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix together pecans, almonds, pumpkin seeds, and sunflower seeds.
3. In a small saucepan, melt butter over medium heat. Add brown sugar and salt, stirring until sugar dissolves.
4. Pour the butter mixture over the nut and seed mixture and toss to coat evenly.
5. Spread the mixture in a single layer on the prepared baking sheet.
6. Bake for 6-8 minutes, stirring halfway through, until golden and fragrant.
7. Let cool completely on the baking sheet; it will crisp up as it cools.
8. Break into small clusters and store in an airtight container.

Tips

• Store in an airtight container at room temperature for up to 2 weeks.
• Sprinkle generously over vanilla, chocolate, or caramel ice cream.
• For a savory twist, omit brown sugar and add a pinch of cayenne pepper.

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