Posted by: NoCtrlZ | 2011/02/03

Caramel Pecan Topping

I had some Caramel mixture left over from my Millionaire’s Shortbread Explosion so I decided to add some pecan nuts to it and bake it in the oven to see how it goes. It went well! This is a delicious, yet insanely sweet topping to add to cakes, cookies etc.

Note: I haven’t given any amounts for the ingredients because I honestly don’t know how much I used. Keep the ratios of butter, sugar and milk the same as in the Millionaire’s Shortbread recipe and then just use how much you need.


  • Condensed Milk
  • Dark Brown Sugar
  • Butter
  • A handful or two of Pecan Nuts


  1. Preheat oven to 200˚C and place some baking parchment onto a baking tray.
  2. Place the butter and sugar into a non-stick pan and stir over a medium heat until the butter melts and the sugar dissolves. Add the condensed milk, stirring continuously, until the first bubbles appear on the surface. Take off the heat and add the pecan nuts.
  3. Scrape the mixture onto the prepared baking sheet and bake in the oven for around 10 minutes. It should just be bubbling slightly but not burnt. Leave to cool before use.

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