Bourbon and Hot Fudge Sundaes with Pecans

Melt the butter in a small skillet over medium heat. When the butter starts to foam, add the pecan halves and cook about 1 minute until lightly toasted, stirring frequently. Let the pecans cool in the skillet before transferring them to paper towels to drain. Meanwhile, combine the fudge sauce and bourbon in the top of a double boiler over simmering water. Stir the sauce frequently until heated through, about 5 minutes.

To Serve:

Scoop the ice cream into bowls. Spoon the hot bourbon fudge sauce over the ice cream and sprinkle with the pecans. Serve the sundaes immediately.