Let’s make the caramel first, since it will need to cool. Melt 3 tablespoons of butter in a small sauce pot. Add in the 2 tablespoons of cream and 1/2 cup brown sugar.
Bring the mixture to a simmer and let simmer for 5 minutes; avoid overly stirring it.
Add in the 2 tablespoons of vanilla extract, 1 tablespoon of whiskey (because Thorgy is a whiskey gal), and a pinch of salt. Stir, then remove from heat to cool.
Now to make the quick candied pecans. I will tell you this… these pecans are great for adding in as a mixer for the ice cream, not great if you want them on a salad or something else.
Melt 2 tablespoons of butter in a shallow sauce pan. Add in 2 tablespoons of brown sugar, a pinch of cinnamon, nutmeg, and clove, and the 1/4 teaspoon of vanilla extract. Mix until combined.
Add in 1/4 cup of chopped pecans and mix until the nuts are coated.
Transfer the nuts to a parchment-lined baking sheet and let them cool.
Soften a pint of ice cream and spread half of it out in a shallow dish. Pour some of the caramel over it and add some of the nuts. NOTE: Make sure both are cooled before doing so or you’ll have soup.
Repeat until all of the ice cream is covered.
Transfer the ice cream to the freezer and let cool for 6 hours, or until firm again.
Scoop the ice cream into ice cream float glasses and serve with boozy root beer. I used Not Your Father’s Root Beer.