1. Start by preparing your roasted nuts. Preheat your oven to 350°F (175°C). Spread the mixed nuts on a baking sheet lined with parchment paper and roast for 8-10 minutes, or until they’re golden brown and fragrant. Stir halfway through for even roasting.
2. While the nuts are roasting, let’s make the chocolate drizzle. In a small saucepan over low heat, combine chocolate chips and heavy cream. Stir continuously until the chocolate melts completely, creating a smooth, glossy sauce. Stir in the vanilla extract and a pinch of sea salt.
3. Remove the nuts from the oven and toss them with a tablespoon of unsalted butter while still warm. This adds a lovely shine and flavor to the nuts.
4. Now, it’s time to assemble the sundae. In serving bowls, place two scoops of vanilla ice cream. Drizzle generously with the warm chocolate sauce.
5. Top each sundae with a handful of the roasted nuts, ensuring every bite has a delightful crunch.
6. Serve immediately, enjoying the contrast of warm chocolate against the cold ice cream.

As a personal touch, I like to use a sprinkle of cinnamon powder on top, a little trick my mom used to do to enhance the aroma. It adds a subtle warmth that ties everything together beautifully.