Pecan and Poppy Seed Caramel Slice Recipe

Name: Pecan and Poppy Seed Caramel Slice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain flour; ¾ cup desiccated coconut; 125 g unsalted butter, melted; ½ cup caster sugar; 1 teaspoon vanilla extract; 1 tablespoon poppy seed; 395 g sweetened condensed milk; 125 g unsalted butter, chopped; ½ cup brown sugar; ¼ cup golden syrup; 2 teaspoons vanilla extract; 2 teaspoons finely grated orange zest; 100 g pecans, roughly chopped

Servings: persons

1 cup plain flour
¾ cup desiccated coconut
125 g unsalted butter, melted
½ cup caster sugar
1 teaspoon vanilla extract
1 tablespoon poppy seed
395 g sweetened condensed milk
125 g unsalted butter, chopped
½ cup brown sugar
¼ cup golden syrup
2 teaspoons vanilla extract
2 teaspoons finely grated orange zest
100 g pecans, roughly chopped

1
Lightly grease an 18cm x 28cm rectangular slice pan.
2
Line base and sides with baking paper.
3
Place flour, coconut, butter, sugar, vanilla and poppy seeds in a large bowl.
4
Stir until combined.
5
Press mixture over base of prepared pan.
6
Cook in a moderate oven (180C) for about 15 minutes, or until lightly browned.
7
Meanwhile, to make caramel, combine condensed milk, butter, brown sugar, golden syrup and vanilla in a medium pan.
8
Stir over heat until butter and sugar are dissolved.
9
Bring to boil then simmer, stirring constantly, for about 10 minutes, or until mixture turns light golden brown.
10
Remove from heat.
11
Stir in rind and nuts.
12
Pour hot caramel over hot base, tilting pan to spread evenly to edges.
13
Cook in a moderate oven (180C) for about 15 to 20 minutes, or until dark golden brown.
14
Remove and cool in pan.
15
To serve, turn out slice onto a chopping board.
16
Cut into small squares.

1004

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup plain flour, ¾ cup desiccated coconut, 125 g unsalted butter, melted, ½ cup caster sugar, and more.

Yes, Pecan and Poppy Seed Caramel Slice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pecan and Poppy Seed Caramel Slice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions