• Combine the cream, Irish Whiskey, butter and espresso. Warm in the microwave for 30 seconds on medium heat, just til the butter melts, set aside.
• In a large saucepan or skillet combine the granulated sugar, brown sugar and corn syrup in the middle of the pan.
• Add water to surround other ingredients (we want to keep sugar off the edges). Put your pan over medium heat and stir with a spatula until the sugars melt and the liquid starts to bubble.
• Remove your spatula and let the mixture come to a boil; DO NOT STIR.
• Cook over medium heat; watching closely (meaning...do not walk away!). Cook until the color of a dark penny. Since this sauce begins with brown sugar it will be a bit darker than normal caramel but not burnt.
• Once the caramel is dark amber in color remove it from the heat and carefully pour in the cream mixture. The mixture will bubble vigorously and some of the caramel may harden but just continue to warm over medium low heat until it melts and becomes cohesive.
• Remove the pan from heat and allow to cool.

To Make the Walnut Crumble

• Preheat oven to 325°F and make sure a rack is in the middle of the oven.
• Line a rimmed baking sheet with aluminum foil and lightly spray foil with cooking spray.
• Whisk the egg white with brown sugar, espresso powder and a pinch of salt in a bowl until blended.
• Stir in the chopped walnuts and mix until coated; spread the mixture into the prepared pan, forming an 8" X 10" solid layer.
• Bake until dry to the touch, about 25 minutes; mixing everything up halfway through baking. Remove from oven and cool completely on a baking rack.
• When cool, loosen mixture with a spatula and remove from the pan; break into small bite-size pieces.

To Serve

• Put 2 small scoops of ice cream in a bowl; sprinkle with a large spoonful of the walnut crisp mixture.

  Top with another scoop of ice cream and drizzle with about 2 tablespoons caramel sauce. Sprinkle additional walnut crumble on top. Serve.