Salted Caramel Waffles with Pecans and Vanilla Ice Cream

In a heavy-bottomed saucepan, combine 200g sugar and 60ml water. Heat over medium heat until the sugar dissolves, then bring to a boil. Do not stir, just swirl the pan occasionally until it turns an amber color (about 8-10 minutes). Remove from heat and carefully pour in the warmed 120ml heavy cream (be careful, it may splatter!). Stir until smooth, then add 60g butter and 0.5 tsp sea salt. Stir until the butter is melted. Let it cool slightly.

In a large bowl, whisk together the flour, 50g sugar, baking powder, and salt. In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just smooth, without overmixing.

Preheat your waffle iron according to the manufacturer's instructions. Lightly grease it with oil or butter. Pour an appropriate amount of batter onto the iron and cook until golden brown and crispy, typically 3-5 minutes, or until the steam stops.

Serve the freshly cooked waffles immediately. Place 2 scoops of vanilla ice cream on each serving, drizzle generously with the salted caramel sauce, and sprinkle with the roughly chopped pecans.