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Brown Sugar Banana Parfaits with Maple-Glazed Pecans

A twist on bananas Foster, this parfait is made with rye instead of rum and finished with caramelized-maple pecans. The parfaits can be made ahead and look great layered in freezer-proof rocks glasses or mason jars. From: bonappetit.com SERVES 6

1 cup pecan halves
¼ cup pure maple syrup
pinch of kosher salt
¾ cup rye whiskey
½ cup (packed) light brown sugar
3 tablespoon sugar
3 tablespoon unsalted butter
6 bananas, peeled, cut on a diagonal into ¼” slices
1 pint vanilla ice cream

Preheat oven to 350°. Toss pecans, maple syrup, and salt on a parchment paper–lined rimmed baking sheet; spread out in a single layer. Bake until maple syrup is caramelized and pecans are toasted, 10–15 minutes. Let cool completely on baking sheet. Coarsely chop nuts; set aside.

Meanwhile, bring whiskey, both sugars, and butter to a boil in a large skillet (do not move pan or mixture may ignite). Turn off heat; stir mixture to dissolve sugar completely.

Return to medium heat and simmer until sauce is thickened and glossy, about 2 minutes. Add bananas and cook, swirling skillet occasionally, until bananas are just softened, about 2 minutes. Remove from heat and let mixture cool completely in skillet.

Layer bananas and sauce, pecans, and ice cream in small mason jars or glasses.

DO AHEAD: Parfaits can be made 8 hours ahead. Cover and freeze. Let stand at room temperature for 10 minutes to soften slightly before serving.