In a large saute pan, add the butter and melt over medium heat. Add the brown sugar and cook until sugar is melted and bubbly. Remove the pan from the heat and carefully add the rum. Return the pan to the heat and ignite. Cook until the flames die out, about 10 to 15 seconds. Add the strawberries and cook until the strawberries just begin to soften, about 4 minutes. Remove from the heat. Serve over the Buttermilk Praline Ice Cream

In a small saucepan, combine the cream and sugar.

Simmer over medium heat, stirring, until the sugar is dissolved. Remove from the heat and let cool completely. In a bowl or pitcher, combine the cream mixture, buttermilk, and vanilla. Refrigerate until well-chilled, about 1 hour.

Pour into an ice cream maker and process according to the manufacturer's instructions. When the ice cream is nearly firm, and with the machine running, add the crumbled pralines through the feed tube. Continue to churn until the ice cream freezes, about 5 minutes. Place the ice cream in a plastic container and freeze until firm, 2 hours, or overnight.

In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the mixture reaches the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off of the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.