Whiskey Caramel Root Beer Float

A Jerry James Stone Recipe


Cocktail, Dessert


  • ½ cup + 2 tablespoons brown sugar
  • 5 tablespoons butter
  • 2 tablespoons + ¼ teaspoon vanilla extract
  • 2 tablespoons cream
  • 1 tablespoon whiskey
  • Pinch of sea salt
  • Pinch of ground cardamom
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • ¼ cup chopped pecans
  • 1 pint vanilla ice cream
  • Boozy root beer
Jump to instructions
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • 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.