Cherry-Chocolate Sundae with Spiced-Almond Praline

Quentin Bacon

Prep: 20 minutes; Cook: 6 minutes.

Makes 4 servings (serving size: 1 sundae)


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1 tablespoon plus 1 teaspoon pure maple syrup
1/2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1/4 cup sliced almonds
1 pint vanilla light ice cream
1 cup frozen pitted cherries
1/4 cup English toffee pieces
2 ounces bittersweet chocolate, melted and cooled


Prep: 20 Minutes
Cook: 6 Minutes

1. Preheat oven to 375°. Stir together first 4 ingredients (through pepper) in a small bowl. Add almonds, and stir gently until well-combined. Transfer to a parchment paper-lined baking sheet, and spread nuts in a single layer. Bake in middle of oven, stirring occasionally, about 6 minutes or until golden brown and fragrant. Remove parchment from pan, and let almonds cool on paper. Nuts will crisp as they cool.

2. Break nut mixture into pieces. Portion ice cream into each of 4 tall glasses with an ice cream scoop, and top evenly with cherries, toffee, and nut mixture. Top with a drizzle of melted chocolate. Serve immediately.

Created date

June 2010

Nutritional Information

Calories 314
Fat 12 g
Satfat 6 g
Monofat 3 g
Polyfat 1 g
Protein 6 g
Carbohydrate 47 g
Fiber 3 g
Cholesterol 28 mg
Iron 1 mg
Sodium 137 mg
Calcium 91 mg