Bacon Caramel and Brittle Sundae

Method

Line a baking tray with baking parchment.

Fry the bacon in a frying pan, until very crispy. Remove the bacon from the pan, drain on paper towels and dice in to small cubes.

Remove the frying pan from the heat, add the cream and let it stand for 30 mins.

In a separate pan heat 100g of sugar until it melts and becomes a dark amber colour, then add 70g of butter and the bacon infused cream and stir until the butter has melted.

Stir quickly until smooth and pour into a jar. The caramel sauce will thicken as it cools.

In a large saucepan combine the rest of the sugar, maple syrup and water.

Heat until sugar is dissolved, then add the rest of the butter. Using a sugar thermometer, continue to heat until the mixture reaches 280°f then add vanilla, salt, bacon and nuts.

Remove from heat and gradually add baking soda. This will cause the mixture to foam. Quickly and carefully pour mixture onto baking tray and let it cool.

When ready to serve, crack the brittle and dress with generous scoops of Kāpiti Vanilla Ice Cream with the brittle and caramel sauce.