Ingredients
Scale
- 3 Bananas (split and halved)
- 1/2 cup Pecans
- 1/2 lb Thick Cut Bacon Slices
- 3 scoops Butter Pecan Ice Cream
- 1/2 up Spiceology Unsalted Caramel blend
- 1/8 cup Spiceology Smoky Honey Habanero blend
- 8 Tbsp Butter
- 1 cup Brown Sugar
- 1 Tbsp Soy Sauce
- 3 oz Dark rum
Instructions
- Preheat oven to 425 degrees.
- On a small sheet pan, lay out strips of bacon and douse in Spiceology Smoky Honey Habanero. Put in oven and bake until bacon is caramelized and just beginning to char on the outer tips. Remove from oven and let cool.
- Melt 2 tbsp of butter in a large sauté skillet and add pecans. Lightly toss pecans in the butter then add 1/8 cup of unsalted caramel and toss to coat.
- Transfer pecans to a small sheet pan and place in oven to crisp for 8 minutes or until crispy. Remove from oven and set aside.
- In your large sauté skillet, add remaining 6 tbsp of butter and melt. Add brown sugar, Spiceology Unsalted Caramel, and soy sauce and bring to a light boil.
- Place bananas face down in bubbling syrup and reduce heat to low. Let bananas cook for 1 minute then flip and let them cook an additional minute. Bananas should have a light caramelized coating on both sides.
- Add dark rum to the pan and (carefully) ignite with a stick lighter.
- Agitate the pan to allow all of the alcohol to cook out.
- Remove from heat.
- Small dice cooled bacon.
- Plate bananas, pecans, bacon, and ice cream.
- Top with sauce, if desired. Devour.