Irish Coffee Sundaes with Caramel Whiskey Sauce and Coffee Nut Crisp
I’ve been in an Irish frame of mind all week and have particularly enjoyed a daily slice of Irish bread with breakfast. To cap off all the Irish goodies this week, I am sharing this recipe for Irish Coffee Sundaes—the best part of which is the caramel whiskey sauce. It is out-of-this world, make-your-knees-weak good! Did I mention the crisp coffee-flavored walnuts? If you’re a fan of Irish Coffee, get ready to fall in love with this sundae.
My two sisters and I are apples that didn’t fall far from the tree. We are all passionate foodies and constantly exchange recipes. When Tina, my youngest sister, sent me the link to this recipe, it immediately had me drooling. In addition to that, the comment by Gourmet in the original recipe had me at “insanely good.” After indulging in the sundae myself, I have to wholeheartedly agree. I’m sure you will, too.
Happy St. Patrick’s Day!
One year ago: Irish Carb Bomb Cupcakes
Irish Coffee Sundaes with Caramel Whiskey Sauce and Coffee Nut Crisp
Ingredients for Coffee Nut Crisp
- 1 large egg white
- 1/4 cup packed light brown sugar
- 1/2 tsp. instant coffee granules, crushed
- 1 tbl. caraway seeds, optional (I did not use)
- Pinch of salt
- 1 cup walnut pieces, coarsely chopped if desired
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Ingredients for Caramel Whiskey Sauce and Sundaes
- 1 cup granulated sugar
- 1/4 cup water
- 6 tbl. Irish whiskey
- 1/4 cup heavy cream
- 1/4 tsp. salt
- 2 pints good-quality coffee ice cream
Directions for Coffee Nut Crisp
Preheat oven to 325°F with rack in middle. Line a rimmed sheet pan with a nonstick baking liner, or line it with foil and lightly oil foil.
Whisk egg white with sugar, coffee powder, and salt in a bowl until blended. Stir in walnuts until coated.
Spread mixture into a 10- by 8-inch rectangle in pan.
Bake until crisp is dry to the touch, 20 to 25 minutes.
Transfer pan to a rack to cool completely.
Loosen crisp with a metal spatula and break into small pieces.
Directions for Caramel Whiskey Sauce and Sundaes
Bring sugar and water to a boil in a 2-quart heavy saucepan over medium-high heat, stirring until sugar is dissolved. Boil without stirring, but washing down any sugar crystals with a brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.
Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden).
Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to just warm.
Serve sauce over scoops of coffee ice cream then sprinkle with walnut crisp.
Notes
Crisp can be made 4 days ahead and kept in an airtight container at room temperature. You will be in danger of nibbling them for a snack just as they are!
Sauce can be made 4 days ahead and chilled, covered. Rewarm to serve. Any leftover sauce will keep, chilled, at least 1 week.
Source: A recipe from Gourmet Live via my sister Tina