Make Homemade Butterscotch Sauce (Optional but Recommended):

1. Melt butter: In a heavy-bottomed saucepan, melt butter over medium heat.
2. Add brown sugar: Stir in brown sugar until combined. Cook, stirring constantly, for 2-3 minutes.
3. Add cream carefully: Remove from heat and carefully stir in heavy cream (it will bubble). Return to low heat.
4. Simmer: Cook, stirring, for 2 more minutes until smooth and slightly thickened.
5. Finish: Remove from heat, stir in vanilla and salt. Cool slightly before using. (Makes about 1½ cups.)

Toast the Pecans: 6. Preheat and toast: Preheat oven to 350°F. Spread pecans on a baking sheet in a single layer. Toast for 5-7 minutes until fragrant and golden. Watch carefully to prevent burning. Cool completely.

Prepare the Whipped Cream: 7. Chill equipment: Place mixing bowl and beaters in the freezer for 10 minutes.

8. Whip cream: Pour cold cream into chilled bowl. Beat on medium-high until it begins to thicken. Add powdered sugar and vanilla. Continue beating until soft peaks form.

Assemble the Sundaes: 9. Warm the sauce: If using store-bought sauce, warm in a small saucepan over low heat or microwave in 15-second intervals until pourable.

10. Create the base: Drizzle 2 tablespoons warm butterscotch sauce into each sundae glass.
11. Add first layer: Add a scoop of vanilla ice cream to each glass.
12. Drizzle sauce: Spoon generous butterscotch sauce over the ice cream, allowing it to cascade down the sides.
13. Add toppings: Sprinkle toasted pecans over the butterscotch.
14. Repeat layers: Add another scoop of ice cream, more sauce, and more pecans.
15. Top with whipped cream: Crown each sundae with a generous swirl of whipped cream.
16. Finish: Drizzle a final ribbon of butterscotch sauce over the whipped cream. Add extra pecans, a maraschino cherry, and a small pinch of flaky sea salt.
17. Serve immediately: Insert a sundae spoon and enjoy while the sauce is warm!