these are the ingredients that you will need to make this recipe:

1 cup pecans
1 quart premium vanilla ice cream
Caramel Sauce, recipe follows
Crushed Blackberries, recipe follows
Freshly whipped cream

Cooking Recipe:

Preheat the oven to 350 degrees F.

Spread the pecans evenly on a baking sheet and toast in the oven for 8 to 10 minutes. Remove and let cool before coarsely chopping.

Place a scoop of ice cream in a parfait glass and top with caramel sauce, crushed (as in squashed, mashed, beat into small bits) blackberries, and pecans. Repeat 2 more times and then top with a large dollop of whipped cream.

Caramel Sauce:
1 cup heavy cream
1/2 vanilla bean, split in 1/2 lengthwise and seeds scraped
1 1/2 cups sugar
1/2 cup water
1 tablespoon cold unsalted butter
Pinch salt

Place the heavy cream and vanilla bean and seeds in a small saucepan and bring to a simmer over medium heat. Remove the cream from the heat and let sit while making the caramel.

Whisk together the sugar and water (tap or bottled water should not matter unless the recipe calls for one kind) in a medium non-reactive saucepan over high heat. Cook until dark golden brown, about 10 to 12 minutes. Remove the caramel from the heat and immediately add the cream slowly, stirring constantly with a wooden spoon. Return to the heat and cook until the mixture becomes smooth. Remove from the heat and stir in the butter and salt. Transfer to a bowl and serve immediately.

Crushed Blackberries:
2 pints blackberries
1/4 cup sugar
1/4 cup cassis liqueur

Combine the blackberries, sugar, and cassis in a medium bowl and stir well. Let sit at room temperature for 30 minutes. After 30 minutes, use a fork to crush the blackberries.