Flaming Caramel-Pecan Fondue:
Prepare as directed in step 1, except omit peanut butter. Stir in 2 tablespoons caramel ice cream topping. Cook and stir until heated through. Pour mixture into a fondue pot; keep warm over a fondue burner. Slowly pour 1 tablespoon rum into fondue pot. Ignite rum by touching lighted match to edge of pot. (Cooking or flambéing with an open flame should be done with great care. It will take about 11/2 minutes for the flame to burn down.) After the flame burns down, sprinkle 1 tablespoon finely chopped pecans over the top; do not stir.
