Prep 10 mins
Cook 30 mins
- 2 3⁄4 cups cream
- 125 g butter
- 1 cup superfine sugar
- 2 tablespoons golden syrup
- 1⁄2 cup finely chopped pecans
- Simmer cream rapidly for 15-20 minutes or until reduced by half.
- Add the butter, sugar and syrup and simmer, stirring,until caramel is golden and thick.
- Add the pecans and pour into a 8 inch square tin lined with baking paper.
- Refrigerate until set.
- Cut into squares.