Toasted pecans appear twice in this fabulous sundae-like dessert. They are added to the rich warm sauce and folded into the cinnamon-scented waffle hatter to create a satisfying taste sensation accented by smooth and creamy vanilla ice cream. This is a treat for adults and kids alike.
Caramel-Pecan Sauce:
1 cup granulated sugar
1 cup heavy cream
2 tablespoons light corn syrup
3 tablespoons butter
2 teaspoons pure vanilla extract
¾ cup toasted chopped pecans
Pecan Waffles:
1½ cups all-purpose flour
½ cup packed dark brown sugar
½ cup toasted chopped pecans
1½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon cinnamon
1 cup sour cream
¾ cup milk
3 large eggs, separated, at room temperature
3 tablespoons butter, melted
1 pint vanilla ice cream, for topping
Prepare the sauce: In a medium-size heavy saucepan over medium-high heat, cook the granulated sugar without stirring for about 1 to 2 minutes, or until it melts and is just beginning to color. Reduce the heat to medium and cook, stirring constantly, for 1½ to 2 minutes, or until all the sugar is melted and it becomes a clear golden color. Remove the pan from the heat and add the cream in a slow steady stream, stirring carefully until well blended. (The caramel will bubble and steam as you add the cream. If it stiffens, return the saucepan to medium heat and cook, stirring constantly, until smooth and melted.) Stir in the corn syrup, butter, and vanilla until well blended. Stir in the pecans. Keep warm.
Prepare the waffles: Preheat the oven to 200°F. Preheat a waffle iron. In a medium-size bowl, combine the flour, brown sugar, pecans, baking powder, baking soda, and cinnamon.
In another medium-size bowl, whisk together the sour cream, milk, egg yolks, and butter. Pour this mixture into the dry ingredients, stirring with a few quick strokes to form a lumpy batter.
In another medium-size bowl, using an electric mixer set at high, beat the egg whites until stiff peaks form. Using a rubber spatula, gently and thoroughly fold the egg whites into the batter.
Lightly spray or grease the grids of the waffle iron. Follow the manufacturer’s instructions, or spoon about ⅓ cup batter (amount varies with size of iron) onto the hot iron and spread it almost to the corners of the grids. Close the lid and bake for 2 to 3 minutes, or until the waffles are golden brown, their edges look dry, and they do not stick to the grids. Transfer the baked waffles to the oven, placing them directly on the rack so they will stay crisp. Repeat with the remaining batter.
Transfer the waffles to warmed serving plates and top each serving with a scoop of ice cream and warm caramel-pecan sauce. Makes 8 to 10 waffles.