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80 ml water
110 g caster (superfine) sugar
105 g pecans, roughly chopped



vegetable oil, for greasing
315 ml fresh cream 35% fat
1 tsp vanilla bean paste
160 g caster (superfine) sugar
55 g liquid glucose
60 g unsalted butter
20 g honey
3 g salt
1 g bicarbonate of soda
80 g good-quality dark chocolate



  1. Preheat oven to 160°C and line a tray with baking paper.
  2. Combine sugar and water together in a saucepan over medium-high heat and bring to the boil. Add in the pecans and continue to boil for a further 3 minutes.
  3. Strain off the excess syrup and place the pecans on a lined tray. Roast in the oven for approximately 20 minutes until dry and crispy.



  1. Lightly oil a 16 cm x 16 cm tart square and place it on a flat tray lined with baking paper.
  2. In a medium-to-large saucepan, bring the cream and vanilla bean paste just to the boil over medium-high heat, then remove and set aside.
  3. Place the sugar in a saucepan over medium-high heat and stir it gently with a spatula until a golden colour is achieved and all the sugar has dissolved.
  4. Pour the boiled cream into the caramel to stop it cooking, then add the glucose, butter, honey and salt. Whisk continuously until you reach 118°C. Turn off the heat and add in the bicarbonate of soda, chocolate and pecans.
  5. Pour into the greased tray. Leave to set at room temperature (not in the fridge). Cut into either rectangles or squares with an oiled knife. Store in an air-tight container.

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