Recipe: Toppings for National Sundae Day

Recipe: Toppings for National Sundae Day

Tuesday, Nov. 11 is National Sundae Day and we're celebrating with the Hilton Netherland Plaza. Check out their recipe for some delectable treats to put on top of your Ice Cream Sundae.

Truffled hazelnuts:

1/2 cup egg whites

1/2 cup granulated sugar

Dash of nutmeg, ground

1/2 tsp sea salt

2 cup hazelnuts, chopped

1 cup dark chocolate, chopped or chunks (about 6 oz)

1/3 cup cocoa powder

Preheat oven to 275 degree F.

Whisk together egg whites and sugar until combined.

Add in nutmeg, sea salt and hazelnuts, and toss to coat.

Spread hazelnut mixture evenly onto parchment or nonstick baking mat lined baking sheet.

Bake for 30 minutes, stirring every 10 minutes until hazelnuts are light golden brown, and coated in caramelized sugar. Edges will cook faster than the center, so the stirring helps to redistribute the candied hazelnuts to cook more evenly.

Remove from oven, and allow the mixture to cool slightly, stirring occasionally to ensure the hazelnuts do not stick together. Transfer to a large mixing bowl.

Slowly melt the dark chocolate over a barely simmering water bath, stirring occasionally so the chocolate does not get too hot.

When chocolate is melted, drizzle over candied hazelnuts, and stir to combine.

Allow mixture to cool completely, stirring occasionally to thinly and thoroughly coat the mixture. Sift cocoa powder over evenly and toss or stir to combine. Can be stored at room temperature.

Brown butter bourbon caramel

6 oz butter

1 vanilla bean

16 oz heavy cream

1/2 TBSP vanilla

1/2 TBSP kosher salt

16 oz sugar

6 oz honey

1/2 tsp baking soda

Combine the butter and a split vanilla bean into a small saucepot, and cook over medium heat, stirring frequently, until butter solids turn a nice golden brown. Add heavy cream, vanilla and kosher salt. Stir to combine, and then set aside.

In another saucepan, sprinkle sugar over the bottom of the pan. As it carmelizes in the center first, stir to combine so evenly browns. Once mixture reaches a light golden brown, stir in honey. Bring mixture to a boil, until it turns golden brown, and all sugar is melted, about 310 degrees.

Swirl in butter- cream mixture to the hot caramel. Return to a boil, add baking soda, and cook to desired consistency (testing the sauce on a cool pan).