We love anything pecan here, so when we saw this simple and easy recipe from @bos.kitchen we knew this was a match made in caramel heaven!
1.5 cups coconut sugar
1/2 cup agave
3 tbsp organic coconut oil
1.5 tsp vanilla extract
4 tbsp water
2 tbsp cornstarch
Pinch of Himalayan pink fine salt
2.5 cups roughly chopped pecans (try our organic Australian pecans OR our conventional USA pecans)
Preheat oven to 180•c and line a 9×13” baking tin with greaseproof paper.
Prepare crust by adding flour, coconut sugar, salt and coconut oil to a food processor. Pulse until a dough is formed. Press into the prepared tin and bake for 10-12 minutes. Remove from the oven and allow to cool.
Prepare caramel by adding coconut sugar, agave, coconut oil, vanilla extract and water to a small pan and heat until bubbling. Allow to simmer for 3-4 minutes, then add in the water and cornstarch, stirring continuously until the cornstarch has dissolved and the caramel is smooth and glossy. Stir through the chopped pecans and mix until thoroughly coated. Pour on top of the base and cook in the oven again for 10-15 mins, until the top is bubbling at the edges. Remove from the oven and allow to cool – the topping will firm up as it cools. Cut into bars and sprinkle with a little sea salt before serving.