Serves: 4
Prep Time: 10 mins
Cook Time: 5 mins
Ingredients
4 tablespoons Norco unsalted butter
½ cup packed dark brown sugar
1 teaspoon Coles sea salt
½ cup Norco Thickened Cream
1 teaspoon vanilla extract
Norco Cape Byron Ultimate Vanilla Ice-Cream
½ cup hazelnuts, toasted and sliced
Method
Melt the butter in a medium heavy-bottomed saucepan (not non-stick) over medium heat.
Add the brown sugar, salt, and Norco thickened cream, stirring with a rubber spatula until well blended. Bring the mixture to a boil, scraping down the sides occasionally, and boil for 4–5 minutes.
Remove from heat and stir in the vanilla extract. Transfer the butterscotch sauce to a container to cool.
Meanwhile, toast the hazelnuts in a pan over medium-high heat, then slice for garnish.
To serve, scoop Norco Cape Byron Ultimate Vanilla ice cream into bowls, drizzle with butterscotch sauce, and garnish with toasted hazelnuts.