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Tante Marie’s Chocolate Turtle Sundae

Ingredients1 pint good quality vanilla ice cream

1 cup chocolate sauce

1 cup caramel sauce

1/2 cup seasoned pecans

1/2 cup heavy cream, whipped and slightly sweetened

InstructionsTo make a sundae, just before serving place a scoop of ice cream in the bottom of 6 ice cream sundae glass bowls,

pour in some chocolate and caramel sauces, cover with another scoop of ice cream. Pour over more chocolate and

caramel sauces and decorate with seasoned pecans and a spoonful of whipped cream, if desired.

Chocolate Sauce

Ingredients5-1/2 oz. bittersweet chocolate

3/4 cup heavy whipping cream

InstructionsCoarsely chop the chocolate. Pour the cream into a heavy-bottomed saucepan and bring to the scald stage, in

other words, just before boiling. Remove the pot from the stove and add the chocolate. Cover the mixture and let

it sit for 5 minutes. Stir the chocolate cream until smooth.

Makes 1 cup.

Seasoned Pecans

Ingredients2 cups raw shelled nuts

3/4 cup powdered sugar

3 cups peanut oil

kosher or sea salt

InstructionsPlace the nuts in a medium saucepan with 1 qt. water and bring to a boil. Remove the nuts from the water with a

sieve and drain thoroughly. Toss them into a large bowl filled with the powdered sugar and coat thoroughly.

Place the oil in a large wide skillet or wok. Heat the oil to 375 degrees, and fry the nuts, a handful at a time, until

Here is a fantastic dessert for a special occasion. It is alright to buy the ice cream and even the sauces, but you

must make these nuts ahead of time. They will keep for weeks in the refrigerator. They can be used in salads and

other savory courses as well as desserts.

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golden and crisp. Drain them on a cookie sheet or in a colander. Do not drain them on paper towels as they

will stick. While still hot, sprinkle with salt to taste. Store in sealed glass jars.

Makes 2 cups.

© Mary S. Risley

(Recipe adapted from the Fog City Diner Cookbook)