TOLEDO (WTOL) - Connie Cahill says this topping is an ideal accompaniment to ice cream.
TRIPLE FUDGE-NUT SAUCE
1 12-ounce jar premium hot fudge sauce
1/2 cup chopped pecan
1/2 cup Macadamia nuts
1/2 cup cashews
Preheat oven to 350 degrees. In a shallow baking pan, combine nutmeats. Toast the nuts, stirring at least once, for about 6-8 minutes.
In a small saucepan, combine sauces and heat. Add trio of nuts; stir until combined. Serve warm over VELVET Ice Cream. Top with cherries and whipped cream.