Warm Pineapple Sundaes With Rum-Caramel Sauce & Nut Brittle

• 1 (10 ounce) jar caramel sauce
• 12 teaspoon rum extract
• 18 teaspoon cinnamon
• 1 pinch nutmeg
• 14 cup firmly packed light brown sugar
• 1 (4 lb) fresh pineapple (peeled, cored and cut into 1-inch thick rounds)
• 2 pints vanilla ice cream
• 12 lb peanut brittle (or macadamia-nut brittle, broken into small pieces)

1. In medium bowl, combine caramel sauce, extract, cinnamon and nutmeg; cover and set aside.
2. Heat grill to medium high.
3. In a large bowl, sprinkle sugar over pineapple, let stand 20 minutes, turning occasionally.
4. Grill pineapple (reserve bowl with juices), turning once, until grill marked and heated through, about 8 minutes.
5. Cut each round into 8 triangles, add to reserved bowl with juices and toss to coat.
6. Serve warm or chilled over ice cream with rum-caramel sauce and brittle.

caramel sauce, rum, cinnamon, nutmeg, brown sugar, fresh pineapple, vanilla ice cream, peanut

Taken from www.food.com/recipe/warm-pineapple-sundaes-with-rum-caramel-sauce-nut-brittle-308973 (may not work)