Ingredients for Pecan And Poppy Seed Caramel Slice
- 1 ½ cups Plain Flour
- ½ cup Desiccated Coconut
- ¾ cup Unsalted Butter
- ¾ cup Caster Sugar
- 2 teaspoons Vanilla Extract
- 1 tablespoon Poppy Seed
- 1 can (14 oz) Sweetened Condensed Milk
- ½ cup packed Brown Sugar
- ¼ cup Golden Syrup
- Orange Zest
- ½ cup chopped Pecans
- 1 teaspoon Lemon Zest
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How to Make Pecan And Poppy Seed Caramel Slice
- Preheat oven to 175°C (350°F). Lightly grease a 18cm x 28cm rectangular baking pan.
- Line the base and sides of the pan with baking paper, ensuring a clean release later.
- In a large bowl, combine 1 ½ cups all-purpose flour, ½ cup desiccated coconut, ½ cup (1 stick) unsalted butter, softened, ¾ cup granulated sugar, 1 teaspoon vanilla extract, and 1 tablespoon poppy seeds.
- Mix until well combined and forms a crumbly mixture.
- Press the mixture firmly and evenly into the base of the prepared pan.
- Bake for 15 minutes, or until lightly golden brown. Keep an eye on it to prevent burning.
- Meanwhile, prepare the caramel: In a medium saucepan, combine 1 can (14 oz) sweetened condensed milk, ¼ cup (½ stick) unsalted butter, ½ cup packed light brown sugar, ¼ cup golden syrup, and 1 teaspoon vanilla extract.
- Stir over medium heat until the butter and sugar are completely dissolved.
- Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes, stirring constantly to prevent burning. The mixture will thicken and turn a light golden brown.
- Remove from heat and stir in 1 teaspoon lemon zest and ½ cup chopped pecans.
- Carefully pour the hot caramel evenly over the hot baked base, tilting the pan to coat completely.
- Bake for 15-20 minutes, or until the caramel is a rich, dark golden brown.
- Let the slice cool completely in the pan before refrigerating for at least 2 hours to allow it to set.
- Once firm, carefully turn the slice out onto a cutting board.
- Cut into small squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
94g
Fat
43g
Carbs
10g
