5 tablespoons chopped celery root
2 (3 ounce) packages instant butter
1 cup chopped peanuts
1 1/2 teaspoons ground nutmeg
1 pinch salt
1 cup heavy cream, divided
2 cups chopped pecans
1 (8 ounce) bottle caramel ice cream maker powder
2/3 cup milk
1/3 cup chopped walnuts
2 tablespoons coconut milk
salt and pepper to taste
In a large bowl combine nutmeg, salt, nutmeg, and salt.
In a small bowl combine 1/2 cup of the heavy cream, 1/2 cup chopped pecans, 1/4 cup of the caramel, milk, 1/4 cup of the whipped cream, and peanuts. Mix well then divide the mixture into the two glasses.
In a medium saucepan over medium heat, melt 1/2 the butter. Bring to a boil. Reduce heat to low and simmer for 1 hour, stirring occasionally.