Butterscotch Bananas With Vanilla Ice Cream

• 1/2 cup pecans
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 1 cup dark brown sugar
• 1/4 teaspoon ground cinnamon
• 6 bananas, peeled and sliced on the diagonal
• 1/4 cup dark rum
• 2 pints vanilla ice cream

1. Heat oven to 375u0b0 F. Spread the pecans on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 5 to 6 minutes; roughly chop.
2. Melt the butter in a large skillet over medium-high heat. Add the sugar and cinnamon and cook, whisking occasionally, until smooth, 4 to 5 minutes.
3. Gently stir in the bananas. Remove from heat and add the rum. Using a match, carefully ignite the mixture and wait until the flame goes out. Stir in the pecans.
4. Serve the bananas and sauce over the ice cream.

pecans, unsalted butter, brown sugar, ground cinnamon, bananas, dark rum, vanilla ice cream

Taken from www.myrecipes.com/recipe/butterscotch-bananas-with-vanilla-ice-cream (may not work)