What says summer better than ice cream? This epic raspberry sundae makes a good thing even better with delicious brownies.

Serves 6

Ingredients
 

Candied Pecans

• 1 cup chopped pecans
• 1/3 cup maple syrup
• Pinch fleur de sel

Raspberry Sauce

• 2  cups fresh or thawed frozen raspberries
• 3  tbsp granulated sugar
• 1 tbsp lemon juice
• 3 cups vanilla ice cream
• 2 cups diced homemade or store-bought brownies
• 1 cup fresh raspberries
• Canned whipped cream (optional)

Directions

Candied pecans

In dry saucepan, toast pecans over medium heat, stirring often, until nuts are fragrant and beginning to brown, about 3 minutes. Remove pan from heat. Add maple syrup and stir to coat nuts. Return pan to heat; cook over medium-low heat, stirring often, until maple syrup liquid has evaporated and the sugars have crystallized, about 8 minutes. Mix in fleur de sel. Spread candied pecans evenly on parchment paper-lined baking sheet. Let cool completely and separate nuts. (Make-ahead: Can be stored in airtight container at room temperature for up to 1 week.)

Raspberry sauce

Meanwhile, in blender, purée raspberries, sugar and lemon juice until smooth (if necessary, add water, 1 teaspoon at a time, to obtain desired consistency). Strain through fine sieve placed over bowl. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.)

Serving

Divide half of the ice cream, raspberry sauce, diced brownies, fresh raspberries, and candied pecans among six 1-cup dessert cups. Repeat layers with remaining ingredients. Top with whipped cream, if using. Sprinkle any remaining crumbs of candied pecans overtop, if desired.

Tip

For a fun twist, pour a little Prosecco or rosé into the bottom of the cup before assembling the sundae.