2 cups plain flour
½ firmly packed cup (100g) brown sugar
180g chilled unsalted butter, chopped
125g unsalted butter
1 cup firmly packed (200g) brown sugar
1/3 cup honey
1 ½ tablespoons pure cream (optional)
250g pecans, sliced lengthways
1 ½ teaspoons vanilla extract
1 teaspoon cinnamon
Handful of pumpkin seeds
Preheat the oven to 180c. Grease and line a 4cm deep, 21 x 30cm slice pan with baking paper, allowing the paper to extend slightly over the edges of the longer sides. Mix flour, sugar & butter in a bowl until mixture resembles damp sand. Tip into pan & press in evenly over the base. Bake for 20 minutes or until golden.
Towards the end of baking time, make the topping. Melt the butter in a heavy based pan over medium heat. Add sugar, honey, cream & stir for 2 minutes or until sugar dissolves. Bring to the boil then reduce heat to medium low & stir for a further minute. Stir in the pecans, pumpkin seeds & vanilla, then remove from the heat & keep warm.
Remove base from oven & spread warm pecan mix evenly over the top. Bake for 16-18 minutes or until topping is bubbling & deep golden. Place the pan on a rack & cool completely. Once cool, slice & store in an airtight container for up to 5 days in a cool spot.