small squares)
1 cup (2 sticks / 225 g) unsalted butter
1 cup (200 g)
packed light brown sugar
½ cup (120 ml) light corn syrup
1 teaspoon pure vanilla extract
¼ teaspoon salt
2½ cups (285 g) raw pecan halves, toasted and chopped
💡 Pro tips:
Toast the pecans – spread them on a baking sheet and bake at 175°C for 8–10 minutes until fragrant. Let them cool before use.
Use a heavy-bottomed pot – this prevents the sugar from burning during cooking.
Line the pan with parchment paper for easy removal.
Step-by-step instructions (easy, sticky, tender)
Prepare the pan
Line a 20 x 20 cm baking pan with parchment paper, leaving an overhang on two sides. Lightly grease.
Prepare the caramel base
In a medium saucepan, combine the butter, brown sugar, and corn syrup.
Cook over medium heat, stirring constantly, until the butter melts and the mixture is smooth.
Bring to a boil – but keep a close eye on it!
Cook for 3–4 minutes, stirring occasionally, until the mixture thickens and becomes glossy (like warm peanut butter). Finishing and Assembly
Remove from the heat. Add the vanilla, salt, and toasted pecans, stirring until completely coated.
Press down and let cool.
Pour immediately.
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