Ingredients
6 miniature croissants1 cup sugar1/4 cup water1 cup heavy whipping cream2 tablespoons butter3 cups butter pecan ice cream
Preparation
Place croissants on a baking sheet; bake at 350° for 5 minutes or until warmed.
In a small saucepan, combine sugar and water. Bring to a boil. Cook and stir over medium heat until sugar is dissolved. Increase heat to medium-high. Cook without stirring until mixture turns an amber color and a candy thermometer reads 330°. Remove from the heat; gradually stir in cream and butter until smooth.
Split croissants horizontally. Place a scoop of ice cream on the bottom half of each croissant; replace tops. Drizzle each with 2 tablespoons caramel sauce (save remaining sauce for another use).
