Salted pecan caramels

MAKES 32 PREP + COOK TIME 50 MINUTES (+ COOLING TIME)

200g pecans

100g butter

1 cup (250ml) thick cream ¾ cup (165g) brown sugar, packed firmly

1⁄3 cup (120g) honey ¼ cup (90g) liquid glucose 2 teaspoons vanilla bean paste 2 teaspoons sea salt flakes, plus extra to sprinkle

1 Preheat oven to 180°C (160°C fan-forced). Line a small oven tray with baking paper.

2 Spread pecans in a single layer onto lined tray.

Roast for 15 minutes, stirring halfway through, or until deep golden brown. Cool on tray. Transfer pecans to a large heatproof bowl.

3 Grease and line a 20cm square cake pan with baking paper. 4 Melt butter in a medium saucepan over low heat. Stir in cream, sugar, honey, glucose, vanilla and salt until combined. Cook, without stirring, for 15 minutes or until caramel reaches 120°C on a sugar thermometer.

5 Carefully pour caramel over pecans and seeds in bowl; stir to combine. Pour mixture into lined cake pan.

Smooth surface with a spatula or palette knife. Sprinkle with extra salt. Stand at room temperature for 2 hours or until cool and firm.

6 Cut caramel evenly into 32 bite-size pieces, to serve.