Amarula Affogato with Caramel Crunch

1. Line a baking sheet with baking paper and spray the paper with non-stick spray.

2. Place sugar and water in a small saucepan and place over low heat. Boil until the mixture becomes a dark amber colour.

3. Carefully pour onto the prepared sheet. Leave to cool.

4. When set, break into pieces and place in a plastic bag. Use a rolling pin to crush into small pieces.

5. Spoon the ice cream into glasses. Pour the espresso and Amarula over. Top with caramel crunch and serve immediately.