Makes 6 servings

1 56-ounce carton VELVET Pumpkin Pie Ice Cream
2 tablespoons brown sugar
1/4 teaspoon salt
1 tablespoon butter
2 tablespoons dark rum
2 tablespoons maple syrup
2 cups pecan halves
1 (12.25-ounce) jar caramel ice cream topping

Preheat oven to 350 degrees. In a saucepan, combine sugar, salt, butter, rum and maple syrup and bring to a boil. Cook until thick and bubbly. Toss in pecans and coat evenly with sugar mixture. Spread pecans onto a greased cookie sheet and bake 10-15 minutes until the pecans turn a dark amber color. Remove the pecans, place on a platter and cool.
Assembly:
Place one tablespoon of the chopped pecans into each of six goblets. Place one scoop of VELVET Pumpkin Pie Ice Cream into each glass. Top with candied pecans and a tablespoon of caramel topping. Repeat with another layer of ice cream, pecans and topping.