Ingredients
24 frozen mini waffles, unseparated2 tablespoons butter1-1/2 cups chopped pecans2 tablespoons brown sugar1/2 teaspoon chili powder1/2 teaspoon vanilla extract1/4 cup caramel sundae syrup1-1/2 cups dulce de leche or vanilla ice cream
Preparation
Toast waffles according to package directions; separate into mini waffles and cool completely.
In a large skillet, melt butter over low heat; stir in pecans, brown sugar, chili powder and vanilla. Cook and stir 4-6 minutes or until nuts are toasted. Transfer to a shallow bowl; cool completely.
To assemble, spread 1 teaspoon caramel syrup over a mini waffle; top with 2 tablespoons ice cream. Top with a second waffle, pressing to spread ice cream to edges. Roll sides into spiced pecans; place on a plate. Freeze, covered, until firm.
