Food & Cooking Recipes Dessert & Treats Recipes Butterscotch Nut Sundae Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 If you can't find macadamia-nut-brittle ice cream, maple-walnut or butter-pecan ice cream work beautifully in this recipe, too. Ingredients 8 scoops (about 1 pint) macadamia-nut-brittle ice cream 1/2 cup Butterscotch Sauce ½ cup macadamia nuts ½ cup crushed Almond Praline Brittle 4 wafer cookies, for garnish (optional) Directions Place 2 scoops ice cream in each of four dishes. Top with butterscotch sauce, macadamia nuts, and brittle. Garnish with a wafer cookie, if desired, and serve. Rate it Print