As part of the Foodbuzz Tastemakers Program I was sent the latest seasonal flavors of Godiva Coffee.  These products were enjoyed free of charge.

As soon as I saw (smelled!) the Godiva Caramel Pecan Bark Coffee I knew I wanted to make something sweet.  Like really sweet.  Like turtle sundaes.

These sundaes came together perfectly!  The salt in the toasted nuts helps to balance the sweetness of the rest of the ingredients.  The coffee in the caramel comes through clearly without throwing off the other flavors.  This is a delicious twist on the standard turtle.

Godiva Mocha Pecan Turtle Sundaes, serves 4

• 1/2 cup shelled pecans
• 1/8 tsp salt
• 1/2 tsp brown sugar
• 1/2 tsp canola oil
• 2 cups vanilla ice cream
• 1/4 cup fudge sauce, heated
• 1/4 cup Java Pecan Bark Caramel Sauce, heated  (see below for recipe)

1. Preheat your oven to 350 degrees Fahrenheit.
2. Roughly chop pecans, running knife through 3-5 times.
3. In a small bowl, toss together chopped pecans, salt, brown sugar, and canola oil. 
4. Spread nut mixture on a prepared baking sheet and bake 6 minutes.  Set aside to cool.
5. Divide ice cream equally among 4 bowls.  Top each bowl with an equal amount of fudge sauce, caramel sauce, and toasted nuts. 
6. Swoon.

Java Pecan Bark Caramel Sauce

• 4 Tbsp brewed Godiva Caramel Pecan Bark Coffee
• 1 cup light cream
• 1 cup granulated sugar

1. Stir 1 Tbsp of prepared coffee into the light cream.  Set aside.
2. Place a medium, heavy-bottomed saucepan over medium-high heat.
3. Pour sugar and remaining 3 Tbsp prepared coffee into the saucepan and bring to a boil; do not stir!  Boil for 5-6 minutes, until the sugar has begun to caramelize.  The boiling caramel will look like the froth on top of a root beer float when it is finished.
4. While beginning to whisk, carefully stream coffee/cream mixture into the boiling caramel.  Boil 10 more minutes, whisking constantly.
5. Remove from heat and immediately transfer to a heat-proof storage container.
6. Let cool at least 20 minutes (to allow to thicken) before serving.

The finished caramel sauce will keep up to two weeks when stored, tightly sealed, in the fridge.  Sauce is delicious on top of sundaes or used as dip for fall fruits.