Salted Caramel Sundae

Ingredients:

• 1 cup roasted salted peanuts
• 4 cups plain microwave popcorn
• 1.5 cups of sugar
• 1 tbsp light corn syrup
• 2 tsp vanilla extract
• 2 teaspoons coarse salt
• 1 tsp. fleur de sel
• Chocolate sauce
• 4 cups Talenti Caramel Gelato with Sea Salt
• Sweetened whipped cream (see note)

Preparation:

1. Preheat oven to 175°C.
2. Place the peanuts on a baking sheet and roast in the oven for 7 minutes, until fragrant. Transfer to a medium bowl and add the popcorn. Line the baking sheet with parchment paper.
3. In a 10-inch saucepan, combine the sugar with 1/4 cup water and stir with a fork to moisten the sugar. Heat over medium heat until the sugar dissolves. At this point, stop stirring and simply swirl the pan! Don't worry if the mixture looks like it's crystallizing. Continue cooking the caramel for another 5-10 minutes, until golden brown, swirling the pan constantly at the end (be careful, the caramel is very hot!). Turn off the heat, quickly add the corn syrup and vanilla (the caramel will bubble!), and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn-peanut mixture and salt and stir with two large spoons until the popcorn and nuts are completely coated in the caramel.
4. Place the entire mixture and any remaining caramel in the saucepan onto the prepared baking sheet and spread it into a single layer using two forks. Sprinkle with fleur de sel and set aside to cool. Once the caramel has completely set, carefully break the mixture into large pieces with your hands.
5. To serve, ladle some chocolate sauce into shallow bowls. For each serving, top with 3 small scoops of gelato, sprinkle with caramel popcorn, and top with a dollop of sweetened whipped cream. Serve immediately.
   
   

   Note

   
   To make sweetened whipped cream, combine 1 cup cold heavy cream with 1 tablespoon sugar and 1 teaspoon vanilla extract. Beat with a mixer fitted with a whisk attachment on high speed until soft peaks form.
   
   When making caramel, even a single grain of sugar falling into the hot mixture can cause the entire mixture to harden. While the caramel is cooking, brush the sides of the pan with a damp brush to remove any stuck-on sugar grains.