1 56-ounce carton VELVET Original Vanilla Ice Cream
2 tablespoons brown sugar
1/4 teaspoon salt
1 tablespoon butter
2 tablespoons dark rum
2 tablespoons maple syrup
2 cups crumbled granola
2 cups whole walnuts
Whipped cream

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 walnuts and coat evenly with sugar mixture. Spread walnuts onto a greased cookie sheet and bake 10-15 minutes until the walnuts turn a dark amber color. Remove the walnuts, place on a platter and cool. Combine one cup cooled nuts with granola. Set remaining walnuts aside.

Assembly:
Add one tablespoon of the granola mixture into each of six parfait glasses. Scoop about 1/4 cup ice cream into each glass. Repeat layering with granola and ice cream until the parfait holds three layers of ingredients. Top each parfait with whipped cream and remaining candied walnuts. Makes 6 servings.