Crushed Blackberry Sundae with Toasted Pecans, Caramel Sauce, and Whipped Cream

• 1 cup pecans
• 1 quart premium vanilla ice cream
• Caramel Sauce, recipe follows
• Crushed Blackberries, recipe follows
• Freshly whipped cream
• 1 cup heavy cream
• 1/2 vanilla bean, split in 1/2 lengthwise and seeds scraped
• 1 1/2 cups sugar
• 1/2 cup water
• 1 tablespoon cold unsalted butter
• Pinch salt
• 2 pints blackberries
• 1/4 cup sugar
• 1/4 cup cassis liqueur

1. Preheat the oven to 350 degrees F.
2. Spread the pecans evenly on a baking sheet and toast in the oven for 8 to 10 minutes.
3. Remove and let cool before coarsely chopping.
4. Place a scoop of ice cream in a parfait glass and top with caramel sauce, crushed blackberries, and pecans.
5. Repeat 2 more times and then top with a large dollop of whipped cream.
6. Place the heavy cream and vanilla bean and seeds in a small saucepan and bring to a simmer over medium heat.
7. Remove the cream from the heat and let sit while making the caramel.
8. Whisk together the sugar and water in a medium non-reactive saucepan over high heat.
9. Cook until dark golden brown, about 10 to 12 minutes.
10. Remove the caramel from the heat and immediately add the cream slowly, stirring constantly with a wooden spoon.
11. Return to the heat and cook until the mixture becomes smooth.
12. Remove from the heat and stir in the butter and salt.
13. Transfer to a bowl and serve immediately.
14. Combine the blackberries, sugar, and cassis in a medium bowl and stir well.
15. Let sit at room temperature for 30 minutes.
16. After 30 minutes, use a fork to crush the blackberries.

pecans, vanilla ice cream, caramel sauce, blackberries, freshly whipped cream, heavy cream, vanilla bean, sugar, water, cold unsalted butter, salt, blackberries, sugar, liqueur

Taken from www.foodnetwork.com/recipes/bobby-flay/crushed-blackberry-sundae-with-toasted-pecans-caramel-sauce-and-whipped-cream-recipe.html (may not work)