Ice Cream Sundaes With Maple Butter Rum Sauce and Walnuts

• 1/2 cup plus 2 tablespoons maple syrup, preferably grade B
• 1/2 cup light brown sugar
• 1/2 cup heavy cream
• 1/4 cup (4 tablespoons) unsalted butter
• 1 tablespoon dark rum
• 1/4 teaspoon salt
• 13 cup toasted walnuts
• 1 pint maple, ginger, vanilla chocolate chip or other ice cream
• Extra-bitter chocolate, for serving
• Creme fraiche, lightly whipped optional

1. In a small heavy-bottomed pot, over medium-low heat, stir together 1/2 cup of the maple syrup, the brown sugar, cream, butter, rum and salt.
2. Cook, stirring constantly and scraping the sides and the bottom of the pan, until the sauce is thick and coats the back of the spoon, about 10 minutes.
3. Pour into a heat-proof container and let cool a bit before making the sundaes.
4. In a small bowl, combine the remaining maple syrup with the nuts.
5. Scoop the ice cream into dishes.
6. Top with the warm sauce and maple nuts.
7. Grate some of the chocolate over the top and serve with a dollop of creme fraiche and more chocolate shavings if you like.

maple syrup, light brown sugar, heavy cream, butter, dark rum, salt, walnuts, maple, extrabitter chocolate, creme fraiche

Taken from cooking.nytimes.com/recipes/1013792 (may not work)