Pecan and Poppy Seed Caramel Slice
Indulge in the perfect blend of nutty, sweet, and buttery flavors with this Pecan and Poppy Seed Caramel Slice! Featuring a buttery shortbread base, a rich and velvety caramel filling, and a decadent topping of toasted pecans and delicate poppy seeds, this dessert is as visually stunning as it is delicious. The layers of texture—from the crumbly base to the luscious caramel and crunchy pecans—are accentuated by the subtle pop of poppy seeds and a hint of sea salt for balance. Easy to prepare in just under an hour, this caramel slice is ideal for entertaining, afternoon tea, or as a luxurious treat to satisfy your sweet tooth. Perfect for sharing (or not!), this recipe will quickly become a favorite in your dessert repertoire.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 150 grams unsalted butter
- 100 grams granulated sugar
- 200 grams all-purpose flour
- 400 grams sweetened condensed milk
- 50 grams golden syrup
- 100 grams dark brown sugar
- 100 grams unsalted butter (for caramel)
- 100 grams pecans
- 2 tablespoons poppy seeds
- 1 teaspoon sea salt flakes (optional)
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a 20x30cm (8x12 inch) baking tin with parchment paper.
Step 2
Make the shortbread base: In a mixing bowl, cream together the 150g unsalted butter and 100g granulated sugar until light and fluffy. Gradually sift in the 200g all-purpose flour, mixing until a dough forms.
Step 3
Press the dough evenly into the prepared baking tin. Use the back of a spoon to smooth the surface. Bake for 15-18 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool completely.
Step 4
Prepare the caramel filling: In a medium saucepan, combine 400g sweetened condensed milk, 50g golden syrup, 100g dark brown sugar, and 100g unsalted butter (for caramel). Cook over medium heat, stirring constantly, until the mixture thickens and turns a golden caramel color. This should take about 10-12 minutes.
Step 5
Pour the caramel over the cooled shortbread base, spreading it out evenly. Set aside to cool and firm up slightly.
Step 6
Toast the pecans: Place 100g pecans in a dry skillet over medium heat. Toast for about 3-5 minutes until fragrant, then roughly chop them.
Step 7
Sprinkle the toasted pecans and 2 tablespoons of poppy seeds over the caramel layer. If desired, sprinkle with 1 teaspoon of sea salt flakes for added flavor.
Step 8
Place the baking tin in the refrigerator for at least 1 hour to allow the layers to set.
Step 9
Once firm, remove the slice from the tin and cut into 12 squares or bars using a sharp knife. Serve chilled or at room temperature.
Nutrition Facts
| Serving size | (1223g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5519.2 |
| Total Fat 326.0g | 0% |
| Saturated Fat 155.6g | 0% |
| Polyunsaturated Fat 22.9g | |
| Cholesterol 686.5mg | 0% |
| Sodium 2544.3mg | 0% |
| Total Carbohydrate 629.9g | 0% |
| Dietary Fiber 18.5g | 0% |
| Total Sugars 462.2g | |
| Protein 66.7g | 0% |
| Vitamin D 81.3IU | 0% |
| Calcium 1627.2mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 2446.5mg | 0% |
Source of Calories