Ingredients Weight Measure
Pecans, finely chopped 40 oz. 10 cups
Egg whites 10 oz. 10 ea.
TABASCO® brand Original Red Sauce 5 oz. 10 Tbsp.
Caramel sauce, divided 36 oz. 3 cups
Cinnamon schnapps, divided 2 oz. 4 Tbsp.
Vanilla ice cream, #10 scoop 72 oz. 24 scoops
Whipped cream as needed


  1. Combine the pecans and egg whites. Bake in a 350°F oven until toasted. Break up into small pieces; mix with 5 oz. TABASCO® Sauce, 15 oz. caramel sauce and 1 oz. cinnamon schnapps. Mix well and hold.
  2. To prepare the firecracker sauce, combine the remaining 18 oz. caramel sauce and remaining 1 oz. cinnamon schnapps. Hold.
  3. To assemble the nut-crusted ice cream, roll 24 scoops of ice cream in the nut mixture one at a time. Freeze immediately.
  4. For each serving, place two reserved nut-crusted ice cream scoops in a sundae dish. Top with 1-1/2 oz. firecracker sauce and whipped cream. Serve immediately.

Yield: 12 servings